Cheese Tortellini in Tomato Butter Sauce

by gerard on August 4, 2014

Cheese Tortellini recipe by Gerard Maras

"Cheese Tortellini with Chevre, Ricotta and Asiago cheese in a fresh Tomato Butter Sauce with Spinach"



  • 3 cups Duram flour
  • 4 whole eggs
  • 1 tablespoon Extra Virgin olive oil
  • 1 teaspoon salt

Cheese Filling

  • 4 ounces ricotta cheese
  • 2 ounces fresh chevre
  • 3/4 cup Parmesan, grated
  • 2 ounces Asiago cheese, grated
  • 1 egg yolk
  • 1/2 teaspoon Crystal hot sauce
  • Salt, pepper to taste

Tomato Butter Sauce

  • 1 1/2 cups chicken stock
  • 1 large tomato, concasse
  • 3/4 cup spinach, chiffonade
  • 1 tablespoon olive oil
  • 2 tablespoons butter, unsalted
  • 1/4 cup Parmesan grated
  • Salt pepper to taste

Prepare the Pasta

In an electric mixer, such as a "Kitchen Aid", add the Durum flour and the salt. Using a paddle mixer, add the olive oil, setting the mixer on a low speed. Add the eggs one at a time, until the dough starts coming together.

Change the paddle out to a dough hook. Knead the pasta dough for 5 minutes with the dough hook, adding more durum flour if the dough seems too moist.

Remove pasta to a work surface, dusted with durum flour. Knead the pasta dough by hand until soft and has a satin feel to it. Wrap the dough in food film and set in the refrigerator for 30-45 minutes to rest.

Prepare and Fill the Tortellinis

Combine the cheeses together in a bowl and mix in the egg yolk, hot sauce and salt and pepper. Refrigerate for 20 minutes.

Roll out pasta dough 4" x16" and place on a floured surface. Cut dough in half length wise and then cut vertically to make uniform squares. Make an egg wash mixing 1 egg with a 1/4 cup of water. Moisten the edge of the squares with the egg wash. Using a pastry bag, pipe in cheese filling, approx. 1 teaspoon per tortellini. Fold dough from one corner to the opposite corner and seal. Take the two other corners, wrap them around your finger and seal them. Set an a pan with a fine semolina or corn meal and continue making until all filling is used. Place in the refrigerator for 30-40 minutes before cooking.

To cook, place portellins in boiling salted water, (allowing 8 per serving) and cook for 4 minutes until tortellinis are half cooked, still al dente.

Prepare the Tomato Butter Sauce with Spinach

In a large stainless saute pan bring the chicken stock to a boil and add the olive oil and tomatoes. Remove tortellinis from water and place in pan to continue cooking in the stock. When tortellinis are tender add the spinach, fresh ground pepper and cook for 1 minute more. Add the butter and parmesean, gently stirring, adjust seasonings and serve. Grate more Parmesan over the tortellinis if desired

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