Tortellini recipe

tortellini recipe

tortellini recipe

Meet tortellini, the tiny, ring-shaped stuffed pasta that’s the pride of Italy’s Emilia-Romagna region—and the subject of a legend as rich as its filling. According to folklore, a 16th-century innkeeper near Modena peeked through a keyhole and caught a glimpse of Venus, the Roman goddess of love, lounging nude. So struck by the divine curve of her belly button, he rushed to the kitchen and crafted a pasta in its image. Thus, ombelico (navel) became tortellini—a story Italians recount with a wink, because why let history get in the way of a good myth?

But beyond the saucy tale, tortellini’s roots are deeply practical. Born in the Middle Ages, it was likely invented by resourceful chefs repurposing leftover meats and cheeses into luxurious fillings, encased in delicate pasta dough. By the Renaissance, it had become a staple of Emilia-Romagna’s culinary identity, particularly in rival cities Bologna and Modena, which still feud over its true origin (think Romeo and Juliet, but with more pasta and fewer poisonings).

Traditional tortellini is a labor of love. The filling—il segreto di famiglia (the family secret)—typically blends prosciutto, mortadella, pork loin, Parmigiano-Reggiano, and nutmeg, all minced into a savory paste. Each piece is hand-shaped into a “navel,” folded with precision passed down through generations. Served in brodo (in a golden capon broth), it’s the star of Christmas Eve dinners, weddings, and nonna’s Sunday table. The broth, simmered for hours, is said to cradle the pasta like “a mother’s hug,” proving Italians weaponize carbs as love language.

Homemade Tortellini Recipe

Ingredients (Serves 4):

For the Pasta Dough:

  • 2 cups (250g) tipo “00” flour

  • 2 large eggs + 1 egg yolk

  • Pinch of salt

For the Filling:

  • 3.5 oz (100g) prosciutto crudo (finely chopped)

  • 3.5 oz (100g) mortadella (finely chopped)

  • 3.5 oz (100g) cooked pork loin (finely chopped)

  • 1 cup (100g) Parmigiano-Reggiano, grated

  • 1 egg yolk

  • Nutmeg (a pinch)

  • Salt & pepper

For Serving:

  • 6 cups (1.5L) chicken or capon broth (traditionally in brodo)

  • OR melted butter with sage & Parmigiano

Instructions:

1. Make the Pasta Dough:

  1. Mound flour on a clean surface, make a well, and add eggs + salt.

  2. Mix with a fork, then knead for 10 minutes until smooth. Wrap in plastic and rest for 30 minutes.

2. Prepare the Filling:

  1. Combine prosciutto, mortadella, pork loin, Parmigiano, egg yolk, nutmeg, salt, and pepper in a food processor. Pulse into a paste.

3. Roll & Cut the Dough:

  1. Roll dough into thin sheets (about 1mm thick) using a pasta machine or rolling pin.

  2. Cut into 2-inch squares.

4. Shape the Tortellini:

  1. Place ½ tsp filling in the center of each square.

  2. Fold diagonally into a triangle, pressing edges to seal.

  3. Wrap the triangle around your fingertip, overlapping the ends, and press to form a “navel.”

5. Cook & Serve:

  1. Boil tortellini in salted water for 3-4 minutes (or simmer directly in hot broth for 2-3 minutes).

  2. Traditional: Serve in steaming capon broth with a sprinkle of Parmigiano.

  3. Alternative: Toss with melted butter, fried sage leaves, and extra cheese.

Pro Tips:

  • Dough Hack: Too dry? Add water drop by drop. Too sticky? Dust with flour.

  • Shortcut: Use store-bought wonton wrappers if making pasta feels daunting.

  • Freeze: Shape uncooked tortellini, freeze on a tray, then store in bags for later.

Why It’s Worth the Effortellini:
This is Italy’s ultimate stuffed pasta—each bite is a taste of myth, tradition, and Emilia-Romagna’s soul. Pair with a bold red wine and lots of bragging rights.