How to Make Tortellini (Belly Button Pasta)

prosciutto

🥗Healthier: turkey ham

💰Cheaper: cooked bacon

Turkey ham reduces fat while still providing a savory flavor.

Parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: Grana Padano

Nutritional yeast is a dairy-free alternative with a cheesy flavor.

ricotta cheese

🥗Healthier: cottage cheese

💰Cheaper: cream cheese

Cottage cheese offers lower fat while maintaining creaminess.

fresh pasta

🥗Healthier: whole wheat pasta

💰Cheaper: dried pasta

Whole wheat pasta adds fiber and nutrients.

Roll the dough out to a very thin sheet using a KitchenAid attachment set to seven.

Cut the dough into 2-inch squares.

Pipe or spoon a teaspoon of filling into the center of each square.

If the dough feels dry, lightly spritz it with water.

Fold the dough in half to form a triangle, pressing around the filling to remove air bubbles and seal the edges.

Make sure your pasta squares are evenly cut; trim any overhang for a clean finish if they don't line up.

Use your thumb to gently press up on the center of the filling to create a slight indentation.

Wrap the two corners around your fingertip and pinch to seal the tortellini.

When pinching the overlapping dough, press it firmly so it's no thicker than two layers.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens