Homemade Tortellini? You Can Do It!

Step 1

To make the pasta dough, combine the flour, semolina flour and eggs in a food processor and pulse it for a few short bursts to combine ingredients.

Step 2

Then pulse for longer stretches until the dough begins to come together.

Step 3

Remove dough from the food processor and place on a well-floured board or a silicone nonstick rolling mat.

Step 4

Knead the dough for several minutes until smooth. Dough should be moist but not sticky.

Step 5

Wrap pasta dough well in plastic wrap and allow to rest for at least thirty minutes. If not using dough immediately, wrap well and store in refrigerator.

Step 6

Prepare filling by combining ricotta, mozzarella, Parmesan, herbs and nutmeg in a large bowl.

Step 7

Stir well to thoroughly combine ingredients and season well with salt and pepper.

Step 8

To fill tortellini, divide pasta dough in half, keeping unused half wrapped.

Step 9

Using a pasta machine or a pasta-rolling attachment for a standing mixer, roll out pasta into thin sheets. (My pasta roller starts at 0 and I roll out my dough out to 6.)

Step 10

Place sheets of dough on parchment paper or a nonstick rolling mat. Have the bowl of filling and a small dish of water handy.

Step 11

Line a tray with parchment paper or nonstick baking mats to hold filled tortellini.

Step 12

Using a pastry cutter approximately 2 inches in diameter, cut circles in the pasta dough. Remove dough scraps and wrap in plastic to be re-rolled.

Step 13

Using a small spoon -- I use a spoon for feeding a baby -- place a marble-sized amount of filling in the center of the circles. Do not overfill or the tortellini will not seal.

Step 14

Working with one tortellino at a time, dip your finger in the water and moisten the edge of the circle.

Step 15

Fold circle in half and pinch together well.

Step 16

Fold up the sealed edge like a cuff.

Step 17

Then place the flat end of the half-circle against your pinky and fold the corners around and pinch closed.

Step 18

Carefully remove the tortellino from your finger and place it on the prepared tray. Repeat until you filled all the circles.

Step 19

You can roll out the gathered scraps of pasta dough again and repeat the process.

Step 20

Repeat the entire process with the remaining half of the pasta dough.

Step 21

This recipe makes between 72 and 80 tortellini. You should still have filling leftover at the end.

Step 22

Cook the tortellini in boiling salted water or broth for two minutes and serve.

Step 23

Tortellini can be stored in the refrigerator for a few days or frozen.