Ricotta & Herb Tortellini
Creamy ricotta, Parmesan, and fresh herbs come together in these Ricotta & Herb Tortellini—a comforting homemade pasta that’s equally at home on a holiday table or a quiet Sunday dinner.
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Italian Translation: Ricotta e Erbe Tortellini
Region of Origin: Emilia-Romagna
Wine Pairing Suggestion: Pinot Grigio
Category: First Course [‘Primo’]
Michelle’s Cucina
A note from my kitchen to yours.
Fresh ricotta, Parmesan, and herbs have been filling Italian pasta for generations—and for good reason. The flavors are clean, balanced, and let the pasta itself shine. I love how these simple ingredients come together so beautifully here, wrapped in fresh pasta and tossed in butter and sage.
Why this recipe works: This filling is simple, dependable, and forgiving, making it a wonderful place to begin if you’re learning to make stuffed pasta for the first time.
Ingredients foR Ricotta & Herb Tortellini:
Full measurements in the recipe card below.
- Fresh Egg Pasta – Double Batch (see Fresh Pasta 101 for recipe)
- Filling:
- Whole-Milk Ricotta Cheese
- Parmesan Cheese
- Egg
- Fresh Herbs
- Spices: Nutmeg, Salt
- Butter & Sage Sauce:
- Unsalted Butter
- Sage Leaves
RECOMMENDED KITCHEN TOOLS:
- Medium Mixing Bowl
- Piping Bag (or large ziplock bag alternative)
- Pasta Roller or KitchenAid Stand Mixer & Pasta Attachment
- Round Cutter (~3.5 inches)
- Large Pot
- Large Sautè Pan (with high sides)
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. Seal and refrigerate for 30 minutes to firm up slightly.
Step 3: prep before you cut & shape.
Set out a small cup of water, semolina flour for dusting, your pasta cutters or molds, your piping bag (or zip-top bag), cutter, and a semolina-dusted baking sheet.
Step 4: Shape the TortellinI
Roll out fresh pasta dough into thin sheets. Using a round cutter, cut circles (about 2½ inches wide). Pipe about 1 teaspoon of filling into the center of each round. Dip your fingertip into the small cup of water nearby and lightly moisten the edge of each pasta round before folding. Fold the pasta: Fold each into a half-moon, gently pressing out any air pockets before sealing the edges firmly. Wrap the two corners around your fingertip, overlapping them slightly, then press together to form the traditional tortellini ring. Arrange the finished tortellini on a baking sheet lightly dusted with semolina flour while you shape the remaining pasta.
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:
- Serve immediately with fresh parmesan cheese, cracked pepper, and a drizzle of olive oil.
- Alternative Sauce Option: a light Tomato & Basil Sauce also works beautifully here. See my Tomato Sauce recipe here: Simple Tomato Sauce
- Pair with a classic white wine, like Pinot Grigio (see my full Italian White Wine Guide here!)
La Vita, Simplified:
Pasta Favorite: The Mercato Atlas 150 Pasta Roller is a timeless classic that gives you complete control over thickness and creates beautifully even pasta sheets.
Make Ahead: Freeze freshly cut or shaped pasta by arranging in a single layer on a baking tray lined with parchment paper, then freeze for about 45–60 minutes. Transfer to a freezer bag. Cook directly from frozen—it keeps beautifully for up to 3 months.
Pasta Favorite: A fluted pasta wheel creates clean cuts and beautifully finished edges while helping seal stuffed pasta securely.
Cookware Favorite: A pasta pot with an insert makes draining fresh pasta quick and easy while helping protect delicate shapes.
Prep Favorite: A piping bag makes filling stuffed pasta quick and tidy, though a zip-top bag with the corner snipped works beautifully too.
Kitchen Favorite: I love my KitchenAid Stand Mixer with the Pasta Roller Attachment. It rolls smooth, consistent sheets in minutes and makes homemade pasta much more approachable.
RICOTTA & HERB TORTELLINI
Equipment
- Medium Mixing Bowl
- Piping Bag or large ziplock bag alternative
- Pasta Roller or KitchenAid Stand Mixer & Pasta Attachment
- Round Cutter about 2½ inches
- Large Pot
- Large Sautè Pan
Ingredients
Fresh Pasta
- 2 Batches Fresh Pasta 101 Recipe - see Fresh Pasta 101 recipe below
Filling
- 16 oz Whole Milk Ricotta Cheese
- ⅓ cup Parmesan Cheese, grated - 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
Make the Filling:
- 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 large zip-lock bag). Seal and refrigerate for 30 minutes to firm up slightly.
Roll & Shape the Pasta:
- Before You Begin: Set out a small cup of water, semolina flour for dusting, your pasta cutters or molds, your piping bag (or zip-top bag), cutter, and a semolina-dusted baking sheet.
- While you're shaping the pasta, bring 4–5 quarts (16–20 cups) water + 1½ Tbsp sea salt to a rolling boil in a large pot, if you plan to cook it immediately.
- Roll out fresh pasta dough into thin sheets.
- Using a round cutter, cut circles (about 2½ inches wide). Pipe about 1 teaspoon of filling into the center of each round.
- Dip your fingertip into the small cup of water nearby and lightly moisten the edge of each pasta round before folding.
- Fold the pasta: Fold each into a half-moon, gently pressing out any air pockets before sealing the edges firmly.Wrap the two corners around your fingertip, overlapping them slightly, then press together to form the traditional tortellini ring.Arrange the finished tortellini on a baking sheet lightly dusted with semolina flour while you shape the remaining pasta.
Cook, Finish, & Serve:
- Add tortellini to boiling salted water, and cook for 3 minutes, or until they float to the surface.
- Make the sauce. While the pasta cooks, melt butter in a large saute 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
- Serving Note & Special Instructions:
- Freeze freshly cut or shaped pasta in a single layer until firm, then transfer to freezer bags. Cook directly from frozen—it keeps beautifully for up to 3 months.
- Michelle’s Kitchen Recommendations:
- Continue your Fresh Pasta Journey:
🍝 Continue your Fresh Pasta Journey:
Keep the flavors going with these hand-picked recipes from An Italian Kitchen.
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