We all love tortellini but we do not have hours to make them. Yet, I wanted  some during a school night. While finishing up some peas and wonton wrappers that were left overs, as well as combining part of the original recipe that was passed down by my family, I present you my version of the tortellini.

Light, full of flavor,  dinner was on the table in within 40 minutes.

If you have little one’s at home, this is perfect for them to use their manipulative skills,  while helping you get dinner on the table even faster.

There is a story behind those delightful little gems. This, is the story I heard all my life.

“A innkeeper was so in love with Venus that he wanted to catch a glimpse of the goddess of Love in her bedroom. Unfortunately the only think that he could see thru the keyhole was her belly button. Inspired by such beauty of Venus belly button he rushed to the kitchen to create a pasta dish as delicate and beautiful as Venus belly button.”

Growing up tortellini were a treat, and we all looked forward to them.

Do not bring the broth to a full boil. By cooking them to fast they will open and not fully cook.
If you have chicken left overs, you can add it to it. Always served with chicken broth.
Traditionally the dough is cut into 1 1/2 inch by 1 1/2 inch square. Because of the wonton dough is not giving, you have to cut them a bit larger.



Tortellini with Cheese, Ham, Peas & Mortadella

5 from 1 vote
Prep Time: 30 minutes
Cook Time: 3 minutes
Total Time: 33 minutes
Servings: 8 people



  • 1 cup cooked in butter peas 1 cup cooked in butter peas
  • .75 cup whole milk ricotta 3/4 cup whole milk ricotta
  • .50 cup parmesan cheese 1/2 cup parmesan cheese finely grated
  • 6 slices mortadella 6 slices mortadella
  • 3 slices ham 3 slices ham
  • 1 egg 1 egg
  • .06 ml nutmeg 1/8 teaspoon nutmeg
  • salt & pepper salt & pepper
  • 28 ounces wonton wrappers 2 packages Wonton wrappers (64 wrappers or 14 oz each)


  • 8 cups chicken broth 8 cups chicken broth


  • In a large food processor add peas, ricotta, parmesan cheese, mortadella, ham, egg, salt, pepper and nutmeg. Blend well until nicely mixed almost to paste like consistency. Taste and adjust the seasoning. 
  • On a clean and dry surface trim the wonton wrapper down to 2-inch square. Save the scraps for a later use.
  • Get a small dish of room temperature water.
  • Place the trimmed wonton on the clean surface and add 1/2 teaspoon of tortellini filling in the middle of it. 
  • With your finger dab water all along the sides. Fold diagonally over the dough, insuring the filling is in the middle and seal. Slightly roll the long part over. (1/8 turn)  
  • Dab some water on the outer lower corners, wrap around your finger, and seal the two lower extremities. Will look like a ring with a small filling in the middle. 
  • Repeat until all the filling is done.
  • Meanwhile in a larger wide moth pot, bring the chicken broth to a gentle boil. Add the tortellini. Cook for 2 to 3 minutes or until the tortellini are coming to the surface. 
  • Serve hot in shallow bowls, grate fresh parmesan cheese over it. 


Calories: 393kcal | Carbohydrates: 59g | Protein: 17g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 46mg | Sodium: 1800mg | Potassium: 331mg | Fiber: 1g | Vitamin A: 90IU | Vitamin C: 16.4mg | Calcium: 140mg | Iron: 4.2mg

Giangi's Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.

Did you make this?

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