Your family and guests will think you were cooking all day when you serve them this surprisingly simple to make homemade tortellini. Once you get the basics down, the rest is super easy! Mix it up and add different cheeses, spinach, meat, chicken or even lobster. Once you have made them at home you will never serve store bought tortellini again.
Mix together grated cheese, oregano, pepper, garlic and mascarpone cheese. If you can’t find or don’t like mascarpone cheese, you can use ricotta or cream cheese instead.
Moisten the edges of the wonton with your finger and place half a teaspoon of filling in center of the wonton.
Moisten the edges of a second wonton and top, pressing to remove air pockets and to seal the edges closed.
Gently fold in half.
Fold around your finger. The tortellini may ‘burp’ as you form the tortellini shape and air pockets are released. Make sure that the edges are tightly sealed to prevent the filling from spilling out when cooked.
Fold down tips and gently pinch to form tortellini shape.
If you are making a large quantity, make sure to keep the tortellini covered with a damp towel as you work. They can be prepared up to a day ahead and cooked just before serving. If making in advance – place tortellini on a tray, cover with a lightly damp paper towel, seal tightly with plastic wrap and refrigerate.
Add olive oil to salted water. Bring to a gentle boil and carefully add the tortellini. They cook fast, so keep an eye on them. As soon as the tortellini begin to puff up and float to the top they’re done. About 2-4 minutes.
Recipe: Homemade Pecorino Tortellini
2 Cups Pecorino Cheese, grated
1 Tablespoon Mascarpone cheese, heaping
1 Medium Sized Garlic Clove, finely minced
1/2 Teaspoon Dried Oregano
1/2 Teaspoon Pepper
48 Wonton Wrappers
2 Tablespoons of Olive Oil (for pasta water)
Mix together pecorino cheese, mascarpone cheese, garlic, oregano, and pepper.
Moisten the edges of a wonton wrapper. Place a half teaspoon of the filling in the center of the wonton wrapper. Moisten the edges of a second wonton wrapper, top and gently press to remove air pockets and seal edges. Gently fold in half, being careful to reseal any edges opened by escaping air. Fold around your finger and pinch to form the tortellini shape.
Bring a large pot of salted water to a gentle boil. Add two generous tablespoons of olive oil to the water. Carefully add the tortellini and cook until they are tender, puffy and floating, about 2-4 minutes. Remove with a slotted spoon. Blot dry. Toss with your favorite marinara or butter sauce seasoned generously with salt and pepper.
* Experiment to find your favorite fillings. If you love the taste of the filling, you will love the tortellini!
* You can substitute the minced garlic for 1/8 Teaspoon Garlic Powder
* If you are making a large quantity, keep the tortellini covered with a damp towel as you work