How to make fresh tortellini

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.

Make the pasta dough by mixing flour and eggs until smooth.

Wrap the dough in plastic wrap and let it rest for 30 minutes.

Prepare the filling by combining ricotta, Parmesan, prosciutto, nutmeg, and black pepper in a bowl.

Roll out the rested dough into thin sheets using a pasta machine or rolling pin.

Cut the dough into squares or circles, about 2-3 inches in diameter.

Place a small spoonful of filling in the center of each piece of dough.

Fold the dough over the filling to create a half-moon shape.

Pinch the edges to seal the tortellini tightly.

Bring a large pot of salted water to a boil.

Add the tortellini to the boiling water and cook until they float, about 3-4 minutes.

In a separate pan, melt butter and add sage leaves until fragrant.

Drain the tortellini and toss them in the butter-sage sauce before serving.

Cooking Techniques

Spice Level:

Allergens