How to Make Four Cheese Tortellini from Scratch (Step-by-Step Guide)
Never made homemade tortellini? Don’t worry—this Four Cheese Tortellini recipe is beginner-friendly and easy to follow. The creamy cheese filling and tender pasta make it feel fancy, but it’s simple with the right technique. It’s perfect for a cozy dinner or weekly meal prep. Enjoy a classic Italian favorite made completely from scratch.
Yields: 6 servings
Ingredients to Make Four Cheese Tortellini
For the Four Cheese Tortellini Dough:
370g flour (2.96 cups)
4 whole eggs
4 tablespoons olive oil
4 tablespoons water
1 teaspoon salt
For the Four Cheese Tortellini Filling (Premixed):
4 oz ricotta cheese
1.5 oz shredded mozzarella and provolone blend of cheese
1 oz grated Parmesan cheese
1/2 tablespoon minced garlic
2–3 chopped basil leaves
1 large egg
Instructions to Make Four Cheese Tortellini
- Add the Four Cheese Tortellini filling ingredients to a piping bag and set aside.
- In a mixing bowl, combine flour and salt.
- Create a well in the center and add the eggs, olive oil, and water.
- Knead the dough by hand or use a stand mixer with the dough hook on medium-low speed. It will take about 10 minutes or until elastic.
- Wrap the dough in plastic and let it rest for 20 minutes.
- Divide the dough into portions and roll out each piece on a floured surface until it’s nearly see-through.
- Cut out 2–3 inch circles using a cookie cutter, glass, or jar lid.
- Pipe or spoon a teaspoon of filling into the center of each circle.
- Lightly wet the edge of one half of the circle with water.
- Fold over to create a semi-circle, press out the air, and seal the edges.
- Gently bring the two corners of the semicircle together. Add a drop of water to one corner, and press to seal into a tortellini shape.
- Place shaped tortellini on a floured parchment-lined surface.
- To freeze, place in a freezer bag once solid. Use within 2 weeks.
- To cook immediately, bring salted water to a boil and cook for 5–7 minutes or until pasta floats and is tender.
Can You Cook Four Cheese Tortellini in a Slow Cooker?
Yes, you can. While fresh tortellini is best cooked quickly in boiling water, frozen or store-bought tortellini can be added to soups and sauces in the slow cooker during the last 30–45 minutes of cooking. If added too early, the pasta can overcook and fall apart.
What to Add to Four Cheese Tortellini to Make It Better?
Enhance your tortellini with a drizzle of browned butter and sage, a creamy Alfredo or tomato cream sauce, roasted vegetables like cherry tomatoes, spinach, or mushrooms, toasted pine nuts or fresh herbs, or a sprinkle of extra Parmesan and a splash of lemon juice to brighten the flavor.
Should the Cheese in Cheese Tortellini Melt?
The cheese inside tortellini should be warm and creamy, not fully melted. The goal is to have a soft, rich filling that complements the tender pasta, not one that oozes out when cut.
How Much Tortellini for 4 People?
For a main dish, plan on about 1 to 1.5 cups of cooked tortellini per person—roughly 8 to 10 ounces total for four people. If serving as a side, 6 ounces total may be enough.
Should Tortellini Be Served with a Sauce?
In general, tortellini pairs beautifully with sauce, but it depends on your flavor preference. Try a classic tomato sauce, Alfredo, pesto, or brown butter and sage. However, this cheese-filled tortellini is so flavorful that sometimes a simple drizzle of olive oil and sprinkle of Parmesan is all you need.
Homemade tortellini may take a little time, but the results are well worth the effort, especially when you serve it up in a favorite vintage dish. Whether you freeze it for later or enjoy it fresh, this Four Cheese Tortellini recipe brings comfort and flavor to your table in the most delicious way.
Four Cheese Tortellini
This beginner-friendly Four Cheese Tortellini features creamy filling and tender pasta, making it a simple yet elegant homemade dish.
Ingredients
- For the Dough:
- 370g flour
- 4 whole eggs
- 4 tablespoons olive oil
- 4 tablespoons water
- 1 teaspoon salt
- For the Filling (Premixed):
- 4 oz ricotta cheese
- 1.5 oz shredded mozzarella and provolone blend
- 1 oz grated parmesan
- 1/2 tablespoon minced garlic
- 2–3 chopped basil leaves
- 1 large egg
Instructions
- Add the filling ingredients to a piping bag and set aside.
- In a mixing bowl, combine flour and salt.
- Create a well in the center and add the eggs, olive oil, and water.
- Knead the dough by hand or use a stand mixer with the dough hook on medium-low speed for about 10 minutes until elastic.
- Wrap the dough in plastic and let it rest for 20 minutes.
- Divide the dough into portions and roll out each piece on a floured surface until it's nearly see-through.
- Cut out 2–3 inch circles using a cookie cutter, glass, or jar lid.
- Pipe or spoon a teaspoon of filling into the center of each circle.
- Lightly wet the edge of one half of the circle with water.
- Fold over to create a semi-circle, press out the air, and seal the edges.
- Gently bring the two corners of the semi-circle together, add a drop of water to one corner, and press to seal into a tortellini shape.
- Place shaped tortellini on a floured parchment-lined surface.
- To freeze, place in a freezer bag once solid. Use within 2 weeks.
- To cook immediately, bring salted water to a boil and cook for 5–7 minutes or until pasta floats and is tender.
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 449Total Fat 19gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 12gCholesterol 173mgSodium 607mgCarbohydrates 50gFiber 2gSugar 1gProtein 18g
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.
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