Ricotta & Herb Tortellini
If you’re looking for a comforting Italian pasta that’s simple yet elegant, this Ricotta & Herb Tortellini is it. With just a few fresh ingredients, you’ll have a dish that’s creamy, fresh, and undeniably Italian — perfect for any occasion.
Italian Translation: Ricotta e Erbe Tortellini
Region of Origin: Emilia-Romagna
Wine Pairing Suggestion: Pinot Grigio
Category: First Course [‘Primi’]
Michelle’s Cucina
A note from my kitchen to yours.
There’s something timeless about this filling — soft, rich ricotta kissed with fresh herbs. It’s one of those recipes that feels like home in every season. I love how simple ingredients come together so beautifully here, wrapped in fresh pasta and tossed in butter and sage.
If you’re learning filled pasta for the first time, start here — it’s reliable, forgiving, and always a crowd favorite.
What You’ll Need to Make Ricotta & Herb Tortellini:
- Fresh Egg Pasta – Double Batch (see Fresh Pasta 101 for recipe)
- Filling:
- Ricotta Cheese, whole milk
- Parmesan Cheese
- Egg
- Fresh Herbs
- Spices: Nutmeg, Salt
- Butter & Sage Sauce:
- Unsalted butter
- Sage leaves
Equipment & Tools for Ricotta & Herb Tortellini:
- Medium Mixing Bowl
- Piping Bag (or large ziplock bag alternative)
- Round Pasta Cutter
- Large Pot
- Large Pan
How to Make Ricotta & Herb Tortellini:
Step 1: Mix the filling.
In a medium bowl, combine the ricotta cheese, Parmesan, egg, nutmeg, salt, and the finely chopped fresh herbs. Stir until smooth and evenly blended.
Step 2: Transfer and chill.
Spoon the mixture into a piping bag (or see “Life Hack” below for a DIY version). Seal and refrigerate for 30 minutes to firm up slightly.
Step 3: Cut and fill.
Roll out fresh pasta dough into thin sheets. Using a round cutter, cut circles (about 2½ inches wide). Pipe a small mound (about 1 teaspoon) of filling in the center of each round.
Step 4: Fold the Tortellini.
Cut your pasta sheets into 3-inch circles or squares. Pipe a small dollop of filling into the center of each. Dip your pinkie finger into a small cup of water and lightly moisten the edge of the circle before folding the pasta in half over the filling to form a half-moon, pressing gently to seal and remove air. Next, wrap the two corners around your fingertip and press them together to form the classic tortellini “ring” shape.
Step 5: Cook the pasta.
Bring a large pot of salted water to a boil. Add tortellini and cook for 3 minutes, or until they float to the surface.
Step 6: Make the sauce.
While the pasta cooks, melt butter in a large pan over medium heat. Add chopped sage and let it sizzle until aromatic (about 2 minutes).
Step 7: Toss and serve.
Transfer cooked tortellini directly to the butter-sage pan along with ¼ cup of pasta water. Gently toss to coat until glossy.
How to Serve Ricotta & Herb Tortellini:
La Vita, Simplified:
- DIY Piping Bag Hack: Spoon your filling into a gallon-size ziplock bag, squeeze the mixture into one corner, twist the top to seal, and snip a small corner off to pipe.
- Tortellini freeze well, so you can enjoy them later without any loss of flavor. After shaping, arrange them in a single layer on a baking tray (lined with parchment) and freeze for about 45–60 minutes, until firm. Then transfer to a zip-top freezer bag or airtight container. They’ll keep well for up to 2 months.
- To cook from frozen, simply drop them straight into boiling salted water and cook for 5–6 minutes, or until they float and the pasta is tender.
RICOTTA & HERB TORTELLINI
Equipment
- Medium Mixing Bowl
- Piping Bag or large ziplock bag alternative
- Square or Round Pasta Cutter
- Large Pot
- Large Pan
Ingredients
Fresh Pasta
- 2 Batches Fresh Pasta 101 Recipe - see Fresh Pasta 101 for recipe (below)
Filling
- 16 oz Whole Milk Ricotta Cheese
- ⅓ cup Parmesan Cheese - plus more for garnish
- 1 Egg
- ⅛ teaspoon Nutmeg
- ½ teaspoon Salt
- 2 ½ Tablespoons Fresh Herbs, finely chopped - [1 T basil, ½ T sage, ½ T parsley, ½ T thyme]
Butter & Sage Sauce
- 4 Tablespoons Unsalted Butter
- 10 Sage Leaves, roughly chopped
Instructions
- Mix the filling. In a medium bowl, combine the ricotta cheese, Parmesan, egg, nutmeg, salt, and fresh herbs. Stir until smooth and evenly blended.
- Transfer and chill. Spoon the mixture into a piping bag (or see “Life Hack” below for a DIY version). Seal and refrigerate for 30 minutes to firm up slightly.
- Cut and fill. Roll out fresh pasta dough into thin sheets. Using a round cutter, cut circles (about 2½ inches wide). Pipe a small mound (about 1 teaspoon) of filling in the center of each round.
- Fold the Tortellini. Cut your pasta sheets into 3-inch circles or squares. Spoon a small dollop of filling into the center of each. Dip your pinkie finger into a small cup of water and lightly moisten the edge of the circle before folding the pasta in half over the filling to form a half-moon, pressing gently to seal and remove air. Next, wrap the two corners around your fingertip and press them together to form the classic tortellini “ring” shape.
- Cook the pasta. Bring a large pot of salted water to a boil. Add tortellini and cook for 3 minutes, or until they float to the surface.
- Make the sauce. While the pasta cooks, melt butter in a large pan over medium heat. Add chopped sage and let it sizzle until aromatic (about 2 minutes).
- Toss and serve. Transfer cooked tortellini directly to the butter-sage pan along with ¼ cup of pasta water. Gently toss to coat until glossy.
- Serve immediately with fresh parmesan cheese, cracked pepper, and a drizzle of olive oil.
- Buon Appetito!
Notes
- A light Tomato & Basil Sauce also works beautifully here. See my Tomato Sauce recipe here! Simple Tomato Sauce
- This filling yields about 2 cups, enough for approximately 8 servings of tortellini (as a primi course). For this quantity, prepare a double batch of the Fresh Pasta 101 dough.
- DIY Piping Bag Hack: Spoon your filling into a gallon-size ziplock bag, squeeze the mixture into one corner, twist the top to seal, and snip a small corner off to pipe.
- Tortellini freeze well, so you can enjoy them later without any loss of flavor. After shaping, arrange them in a single layer on a baking tray (lined with parchment) and freeze for about 45–60 minutes, until firm. Then transfer to a zip-top freezer bag or airtight container. They’ll keep well for up to 2 months.
- To cook from frozen, simply drop them straight into boiling salted water and cook for 5–6 minutes, or until they float and the pasta is tender.
More Italian Favorites:
Love stuffed pasta? Try my Pumpkin & Amaretto Cappellacci or Pear & Gorgonzola Ravioli — both perfect companions to your fresh pasta repertoire.
SHARE YOUR CREATION!
Tag @AnItalianKitchen and bring your cucina to mine.