Homemade cheese tortellini is time consuming but worth the effort. It’s not hard at all! Make the dough with 2 cups flour and three eggs. Slowly incorporate, then knead for 10 minutes. You’ll need some liquid but it depends on how dry your environment is. I added 1 tablespoon olive oil and 3 tablespoons of water, adding a little at a time. We live at 6000 feet in very dry Colorado. Wrap your dough and let it rest in the fridge for an hour or so.
Filling: combine 1/3 cup each mozzarella, ricotta, and parmesan cheeses. Add an egg and 1 tsp or so of any italian spices you like. Fresh basil is great but we couldn’t find any.
Roll your dough thin, but not see through. Cut into 3-4 inch circles using a cookie cutter. Place about 1 tsp filling in each. Seal as shown in the video. Boil for three minutes, drain, and serve with your favorite pasta sauce. Enjoy!
This recipe made about 50 tortellini
