How do I make ricotta asiago tortellini from scratch?

To make ricotta asiago tortellini, start by preparing fresh pasta dough with all-purpose flour, eggs, and salt. Roll the dough thinly using a pasta machine or a rolling pin. Prepare the filling by mixing ricotta cheese with shredded asiago, garlic powder, dried basil, oregano, thyme, and salt. Cut the dough into small circles, place a teaspoon of filling in the center, then fold and seal the edges to form tortellini shapes. Cook the tortellini in boiling salted water for about 6 minutes or until they float to the surface.

Can I use store-bought ricotta instead of homemade for the filling?

Yes, store-bought ricotta can be used in place of homemade ricotta for the filling without compromising taste. Using one and a half cups of good-quality ricotta makes the process quicker and easier. Just ensure you drain any excess liquid from the ricotta to prevent the filling from becoming too wet, which can affect the tortellini’s texture and sealing.

What’s the best way to prevent fresh pasta dough from sticking when making tortellini?

To prevent sticking, lightly flour your work surface and sprinkle flour on both sides of the pasta dough as you roll it out. After cutting the dough into sheets or circles, place them on a floured baking sheet and cover with a clean, lightly floured kitchen towel. Work in small batches and avoid stacking pasta layers directly to keep the dough from sticking or drying out.

How should I store uncooked ricotta asiago tortellini to keep them fresh?

Uncooked tortellini can be stored in the refrigerator for up to one day, placed on a floured tray and covered with plastic wrap to prevent drying. For longer storage, freeze them on a floured baking sheet until firm (about 1-2 hours), then transfer to an airtight freezer bag. Frozen tortellini can be kept for up to two months and cooked directly from frozen by adding a minute or two to the usual boiling time.

Is a pasta machine necessary for making ricotta asiago tortellini?

While a pasta machine helps roll dough evenly and quickly, it is not absolutely necessary. You can roll out the dough thinly using a rolling pin, though it requires more effort and patience to achieve the right thickness. Hand-rolling is a good option if you don’t own a machine, but be careful to roll the dough evenly to avoid uneven cooking and tearing during filling and shaping.

Ricotta Asiago Tortellini Recipe With Creamy Cheese Filling

Name: Ricotta Asiago Tortellini
Prep time: 2 h 30 min
Cook time: 10 min
Total time: 2 h 30 min
Cuisine: Italian
Ingredients: – 2 cups all-purpose flour Forms the base of the dough, providing structure and elasticity for easy rolling and shaping.; – 1 teaspoon salt Enhances the flavor of the pasta and helps with the dough’s texture, making it tender yet firm.; – 4 egg yolks Add richness and help bind the dough, contributing to a smooth, golden pasta that cooks up nicely.; – 2 whole eggs Provide moisture and additional protein, ensuring the dough is pliable and has a great homemade taste.; – 6 cups whole milk The main component for making creamy ricotta, offering a fresh base that’s full of natural dairy goodness.; – 3 cups heavy cream Adds extra creaminess to the ricotta, resulting in a smooth filling that enhances the overall richness of your ricotta asiago tortellini.; – 1 teaspoon kosher salt Seasons the ricotta during preparation, helping to balance flavors and draw out the curds effectively.; – 5 tablespoons white distilled vinegar Acts as the curdling agent to separate the milk solids, making it easy to create fresh, homemade ricotta cheese.; – 1 1/2 cups ricotta (homemade or store-bought) Serves as the creamy heart of the filling, providing a soft texture and mild flavor that pairs well with asiago cheese in your cheese-filled tortellini.; – 1 cup shredded asiago cheese Brings a sharp, nutty taste that elevates the filling, adding depth and a delightful tang to your ricotta Asiago Tortellini.; – 1/2 teaspoon salt Fine-tunes the seasoning, ensuring the filling is perfectly balanced without overpowering the other flavors.; – 1/2 teaspoon dried basil Infuses herbal notes for a fresh aroma, complementing the cheeses and making the dish more aromatic.; – 1/4 teaspoon dried oregano Adds a subtle earthiness that enhances the overall herb profile of the ricotta asiago tortellini filling.; – 1/4 teaspoon dried thyme Contributes warm, savory undertones, helping to round out the flavors in this cheese tortellini recipe.; – 1/2 teaspoon garlic powder Provides a convenient burst of garlic flavor, adding a savory kick that makes the filling irresistible.

Ingredients

– 2 cups all-purpose flour Forms the base of the dough, providing structure and elasticity for easy rolling and shaping.

– 1 teaspoon salt Enhances the flavor of the pasta and helps with the dough’s texture, making it tender yet firm.

– 4 egg yolks Add richness and help bind the dough, contributing to a smooth, golden pasta that cooks up nicely.

– 2 whole eggs Provide moisture and additional protein, ensuring the dough is pliable and has a great homemade taste.

– 6 cups whole milk The main component for making creamy ricotta, offering a fresh base that’s full of natural dairy goodness.

– 3 cups heavy cream Adds extra creaminess to the ricotta, resulting in a smooth filling that enhances the overall richness of your ricotta asiago tortellini.

– 1 teaspoon kosher salt Seasons the ricotta during preparation, helping to balance flavors and draw out the curds effectively.

– 5 tablespoons white distilled vinegar Acts as the curdling agent to separate the milk solids, making it easy to create fresh, homemade ricotta cheese.

– 1 1/2 cups ricotta (homemade or store-bought) Serves as the creamy heart of the filling, providing a soft texture and mild flavor that pairs well with asiago cheese in your cheese-filled tortellini.

– 1 cup shredded asiago cheese Brings a sharp, nutty taste that elevates the filling, adding depth and a delightful tang to your ricotta Asiago Tortellini.

– 1/2 teaspoon salt Fine-tunes the seasoning, ensuring the filling is perfectly balanced without overpowering the other flavors.

– 1/2 teaspoon dried basil Infuses herbal notes for a fresh aroma, complementing the cheeses and making the dish more aromatic.

– 1/4 teaspoon dried oregano Adds a subtle earthiness that enhances the overall herb profile of the ricotta asiago tortellini filling.

– 1/4 teaspoon dried thyme Contributes warm, savory undertones, helping to round out the flavors in this cheese tortellini recipe.

– 1/2 teaspoon garlic powder Provides a convenient burst of garlic flavor, adding a savory kick that makes the filling irresistible.

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Instructions

First Step: Prepare the Fresh Pasta Dough: Mix 2 cups all-purpose flour and 1 teaspoon salt in a bowl, then create a well in the center and add 4 egg yolks and 2 whole eggs. For vegan adaptations, swap eggs with a flaxseed mixture; gluten-free users can use gluten-free flour here. Gradually incorporate the flour into the eggs using a fork, then knead by hand for about 10 minutes until the dough is soft and uniform. Cover and let it rest for at least 1 hour this step ensures the dough is easier to roll and adapts well for low-calorie versions by using whole grain flour if desired.

Second Step: Make the Homemade Ricotta: Heat 6 cups whole milk, 3 cups heavy cream, and 1 teaspoon kosher salt in a pot until just before boiling. Add 5 tablespoons white distilled vinegar, stir, and let it sit off the heat for a few minutes to curdle for vegan options, use a plant-based milk alternative. Strain through a cheesecloth-lined strainer for at least 1 hour, then refrigerate to firm up. This ricotta forms the base of your creamy filling, and for low-calorie tweaks, you can strain longer to reduce moisture.

Third Step: Prepare the Filling: Mix 1 1/2 cups ricotta with 1 cup shredded asiago cheese, 1/2 teaspoon salt, 1/2 teaspoon dried basil, 1/4 teaspoon dried oregano, 1/4 teaspoon dried thyme, and 1/2 teaspoon garlic powder in a bowl. For dietary needs, substitute with vegan cheese blends or reduce cheese amounts for a lighter ricotta asiago tortellini. Taste and adjust seasoning as needed this filling should be flavorful yet balanced, ready for stuffing your cheese-filled tortellini.

Fourth Step: Roll and Cut the Dough: Divide the rested dough and roll each piece thin using a pasta machine up to setting number 6, or with a rolling pin for gluten-free dough. Keep the sheets covered with floured kitchen towels to prevent drying. Cut into 3.5-inch circles for low-calorie variations, make smaller circles to portion control. If using store-bought ingredients, handle pre-made tortellini carefully to maintain shape.

Fifth Step: Fill and Shape the Tortellini: Place about 1 teaspoon of filling in the center of each circle, moisten half the edge with water, fold into a half-moon shape, and seal the edges. Bring the ends together and seal with a drop of water. For vegan or gluten-free adaptations, ensure seals are tight to prevent leakage during cooking, and use less filling for lower-calorie options. Arrange on a floured tray and refrigerate or freeze until ready.

Final Step: Cook and Serve: Boil a pot of salted water and cook the tortellini in batches for about 6 minutes, or until they float for frozen ones, add a minute or two. For reheating or low-fat finishes, toss with a light sauce. Serve immediately, perhaps with a sprinkle of herbs, adapting as needed for various dietary preferences to enjoy your ricotta Asiago Tortellini at its best.

Notes

🧀 Use store-bought ricotta to save time without sacrificing flavor.
🍝 Keep rolled pasta covered and floured to prevent drying and sticking.
💧 Seal tortellini edges with a small amount of water to securely enclose filling.

Author: Brandi Oshea
Prep Time: 2 hours 20 minutes
Cook time: 10 minutes
Cook Time: 10 minutes
Category: Main, Pasta
Method: Rolling, Boiling, Filling
Cuisine: Italian

Nutrition

Serving Size: 1 cup (about 6-8 tortellini)
Calories: 550