Cheese tortellini is a type of stuffed pasta that originated from the Emilia-Romagna region of Italy. The distinctive shape resembles a ring with overlapping edges, similar to a navel. Tortellini is traditionally stuffed with a mix of ricotta, Parmesan, and Pecorino cheeses to form a rich, creamy filling.
Cheese tortellini makes for a satisfying vegetarian main dish or side to serve with pasta sauce, soup, or on its own with sauce and garnishes. Unlike meat-based tortellini recipes, the versatile cheese filling allows it to pair well with all types of cuisines and dishes.
The History Of Cheese Tortellini
The history of tortellini has conflicting legends regarding its exact place of origin. The neighboring cities of Bologna and Modena in the Emilia-Romagna region both claim to have invented the ring-shaped pasta.
However, food historians confirm stuffed pasta recipes that resemble tortellini appearing in texts from Bologna as early as the 1400s. Over time, the size, shape, and stuffed fillings evolved. But Bolognese chefs seemed to favor a larger, crescent moon stuffed pasta now known as tortelloni.
The current size and shape of tortellini likely originated in Modena around the 1600s. Vincenzo Tanara described a stuffed ring-shaped pasta he called "tortellini" in texts from that period.
Local legends also attempt to explain the distinctive shape of tortellini. One story claims it was inspired by the navel of Venus, the Roman goddess of love and beauty.
The legend says Venus stayed at an inn in Castelfranco Emilia and the innkeeper spied her navel through a keyhole. He later created the pasta in this shape and it was named "ombelico di Venere" meaning "Venus' navel."
So while both cities have historical ties to stuffed ring-shaped pasta, subtle variations emerged in recipes over time before the current definitive recipe originated in Modena.
Key Takeaway: The earliest known recipe for a small, ring-shaped stuffed pasta resembling modern tortellini appears in texts from 15th century Bologna. But the name "tortellini" emerged in the 17th century in Modena.
Cheese Ravioli vs. Cheese Tortellini
There tends to be some confusion regarding the differences between cheese ravioli versus cheese tortellini:
- Shape: Ravioli are square or round, formed by layering filling between two sheets of pasta dough. Tortellini are shaped into rings by folding a square piece of dough into a circle.
- Texture: The ring shape and dough folds of tortellini give it a denser, more substantial texture. Ravioli tend to be lighter and pillowy.
- Fillings: Tortellini fillings need more structure from hard, grated cheeses while ravioli fillings can incorporate softer cheeses.
How to Make Cheese Tortellini
The basic components for making homemade cheese tortellini include:
- Pasta dough: Flour, eggs olive oil, and salt whisked together into an elastic dough. Allowing it to rest develops gluten for a chewy texture.
- Filling: A combination of ricotta, Parmesan, Pecorino, and spices whipped into a thick paste-like consistency.
- Folding method: Carefully sealing the filling inside a small square of pasta dough folded into a ring shape.
Follow this overview to make perfect cheese tortellini at home:
Ingredients
Pasta dough:
- 00 or all-purpose flour
- Eggs
- Olive oil
- Salt
Cheese filling:
- Ricotta cheese
- Parmesan cheese
- Pecorino Romano cheese
- Freshly grated nutmeg
- Garlic
- Basil
- Salt & Pepper
Equipment
- Stand mixer (optional)
- Pasta roller (optional)
- Rolling pin
- Sharp knife
- Piping bag or spoon
Instructions
- Make the filling: Combine ricotta, Parmesan, pecorino, spices, garlic, basil, salt, and pepper. Chill covered.
- Make the dough: Mound flour on work surface, make well for eggs, oil, and salt. Knead just until a smooth ball forms. Chill 30 minutes covered.
- Roll out dough: On a floured surface, roll out dough into thin sheets. Cut into 2-inch squares.
- Fill and form tortellini: Place 1 tsp filling in center of squares. Moisten edges with water and fold into ring shapes. Press to seal.
- Cook tortellini: Boil gently in salted water until floating, 2-3 minutes for fresh pasta. Drain and serve.
Key Takeaway: Mastering the method for rolling out thin, elastic pasta dough and properly sealing the filling inside is vital for homemade tortellini success.
Tips for Making Cheese Tortellini
Follow these helpful tips when preparing cheese tortellini at home:
- Rest the dough before rolling for easier handling
- Use 00 pasta flour for silky texture (but APF works too)
- Roll dough thin enough to see hand through, but not rip
- Moisten edges well before sealing
- Work in small batches
- Don't overstuff - small amount of filling
- Boil pasta just until tender and floating (not mushy)
- Freeze uncooked tortellini on a sheet pan before bagging
Cooking and Serving Cheese Tortellini
The most classic and delicious way to serve tortellini is simmered gently in a rich homemade broth. Using chicken, beef or vegetable broth allows the pasta flavor to shine. Or serve simply tossed in your favorite tomato or cream-based pasta sauce.
And while historically meat-filled, tagliatelle-shaped pasta served in capon broth was customary in the Emilia-Romagna region, cheese tortellini serves as a satisfying vegetarian alternative.
Other delicious ways to serve cheese tortellini include:
- Tossed in olive oil or herb butter
- Added to soups and stews
- Served as part of antipasto spreads
- Baked into casseroles and gratins
- Included in pasta salads
Just avoid over-saucing or overcooking this delicate stuffed pasta. The tender but chewy fresh pasta texture pairs best with light sauces enhancing rather than covering up its flavor.
Follow package instructions carefully when cooking refrigerated or frozen store-bought cheese tortellini. Homemade tortellini and fresh pasta require just 2-3 minutes simmering until al dente.
For the perfect al dente bite, be careful not to overcook this homemade pasta. Serve bathed in a little flavorful liquid to accentuate the filling rather than mask it.
Key Takeaway: While meat fillings were originally used, cheese tortellini makes for a satisfying vegetarian main dish or side. Serve tossed in broth or sauce enhancing its delicate flavor.
Storing and Freezing Cheese Tortelloni
When preparing homemade cheese tortellini in bulk:
- Store refrigerated up to 5 days
- Freeze uncooked on sheet pans before transferring to bags
- Freeze cooked in sauce or broth for 2-3 months
- Thaw overnight in refrigerator if frozen
- Boil straight from frozen adding 1-2 extra minutes
The small size, dough folds, and hearty cheese filling all help tortellini better maintain both flavor and texture when frozen. Commercially made versions often utilize egg pasta for richness with some vegetable gum or starch added making it extra durable for freezing or drying.
For best results with homemade tortellini:
- Use some semolina flour for added resilience
- Ensure dough is thoroughly kneaded but still tender
- Avoid over-stuffing with too much filling
- Freeze flat in a single layer before transferring to bags
With proper storage methods, homemade cheese tortellini can be frozen successfully for 2-3 months. Thaw gently overnight in the refrigerator before boiling or simmering until heated through.
Making 3-Cheese Tortellini Fillings
Authentic Emilia-Romagna style cheese tortellini incorporates the regions famous hard, aged cheeses for a hearty, gourmand flavor and farmer's cheese for rich creaminess.
The traditional trio blends ricotta, Parmesan, and Pecorino Romano. But you can experiment with different flavor profiles by altering the cheese varieties, spices, herbs, and other mix-ins.
Follow this basic formula using three total cheeses for endless filling possibilities:
- Ricotta or farmer’s cheese - Provides creamy base
- Parmesan, Pecorino or Gouda - Hard, aged cheese for texture and flavor
- Soft cheese like mozzarella or goat - For moisture
Then flavor as desired with nutmeg, garlic, parsley, spinach, etc. Whip just until blended but not totally smooth.
Some delicious combinations to try:
- Ricotta - Parmesan - Mozzarella
- Ricotta - Pecorino - Goat Cheese
- Ricotta - Parmesan - Smoked Gouda
- Ricotta - Feta - Gruyere
The mixing possibilities for taste and texture are endless! Just be sure to use 1 part creamy cheese and 2 parts hard cheeses for best results filling tortellini.
FAQs
Can I freeze cheese tortellini?
Yes, homemade or store-bought tortellini freezes very well for 2-3 months. Place on parchment paper-lined sheets in a single layer and freeze solid before transferring to freezer bags. Thaw overnight in fridge before gently reheating.
Should I boil or simmer tortellini?
Gently boiling in salted broth, sauce or water is best to evenly cook the filling and tender pasta. Rapid boiling can damage delicate homemade pasta shapes. Simmer just until the tortellini floats showing its cooked within.
Can I use regular flour?
While Italian 00 pasta flour makes the silkiest dough, all-purpose flour substitutes well too. Just knead thoroughly and rest chilled before rolling for easy handling. The protein content dictates structure, so AP flour results in slightly less tender pasta.
How do I reheat leftover tortellini?
For best flavor and texture, thaw frozen tortellini overnight in the refrigerator when possible before gently reheating in sauce or broth until heated through. Take care not to overcook when reheating or the filling can become grainy.
What sauce goes best with cheese tortellini?
Simple broth and herb-infused olive oil allow the delicate flavor to shine. Cream or cheese-based sauces also complement nicely. Heartier vegetable or Bolognese sauces can pair well but avoid heavy, acidic or overly chunky sauces weighing down the pasta.
Conclusion
Cheese tortellini makes for a simple yet impressive homemade pasta dish, with countless filling combinations possible. Mastering thinly rolled, elastic fresh pasta dough ensures tender, toothsome texture with mix-in cheese fillings well sealed inside.
Cook cheese tortellini just until al dente by gently boiling or simmering in flavorful broths and sauces. The delicate pasta paired with rich cheese fillings then finished with garnishes like herbs, olive oil, or extra Parmesan creates amazing flavor in every bite.
Stuffed pastas like tortellini originated in the Emilia-Romagna region of Italy, with subtly shaped local versions emerging over time. Cheese tortellini offers a vegetarian take on the famously rich, meat-filled pasta while showcasing modenese and bolognese cheeses.