Homemade Tortellini – Not Your Nonna

We all love fresh tortellini, but finding the time to prepare them from scratch is not always easy. This homemade tortellini recipe is my answer to that craving. They may not be exactly like the ones my nonna used to make, but I know she would approve.

I was fortunate to have our family tortellini recipe passed down to me, and the craving for those familiar flavors is always there. Unfortunately, time is rarely on my side.

One day, while looking at leftover peas and a package of wonton wrappers in my refrigerator, inspiration struck. I combined them with the flavors of my family recipe and created this simple, approachable version of homemade tortellini in brodo.

It is not the traditional method my nonna used, but it brings those treasured family flavors to the table in far less time.

Light and flavorful, dinner was on the table within 40 minutes.

If you have little ones 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.

“An 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 thing that he could see through the keyhole was her belly button.

Inspired by such beauty of Venus’s belly button, he rushed to the kitchen to create a pasta dish as delicate and beautiful as Venus’s belly button.”

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

A Christmas favorite in my family for generations.

In this Article

What is Tortellini?

Tortellini is a signature dish from the Emilia-Romagna region of Italy, characterized by its distinctive shape resembling a navel or a ring.

Often referred to as ‘belly button’ pasta, tortellini is typically filled with a mix of meats or cheeses. It is beloved not just for its delightful shape and filling but also for its versatility. 

It can be served in a broth, with a sauce, or even simply tossed with butter or olive oil. Traditional fillings vary widely but often include ingredients such as prosciutto, mortadella, and Parmigiano Reggiano.

This humble pasta dish, steeped in centuries of Italian culinary tradition, brings comfort and joy to the dining table, embodying the heart and soul of Italian cuisine.

We also enjoy this rich tortellini soup at our house in the winter.

What are Wonton Wrappers?

Wonton wrappers are thin sheets of dough commonly used in Chinese cuisine to make various types of dumplings. They are made from wheat flour, water, and egg, resulting in a versatile and pliable dough that can be filled, folded, and cooked in various ways. 

In this recipe, we use wonton wrappers as a quick, convenient alternative to homemade pasta dough and a pasta machine for our tortellini.

The wrappers are thinly rolled, easy to work with, and cooked up tender and delicate, making them an excellent choice for this dish.

You will find wonton wrappers in the refrigerated section of most grocery stores, often near the tofu and other Asian ingredients.

Cooking tips and step-by-step instructions on how to make this cheese tortellini soup

For all my recipes, please gather all the ingredients before you start cooking or baking, and I will guide you every step of the way.

• Add peas, ricotta, parmesan cheese, mortadella, ham, egg, salt, pepper, and nutmeg in a large food processor. Blend well until nicely mixed, almost to a paste-like consistency. Taste and adjust the seasoning. 

• On a clean work surface, trim the wonton wrapper into equal 2-inch squares. Save the remaining pieces of dough for later use.

• Get a small dish of room-temperature water.

• Place the trimmed wonton on a clean surface and add 1/2 teaspoon of the filling to the center. 

• With your finger, dab a little water all along the sides. Fold diagonally over the dough, ensuring the filling is centered and sealed. Slightly roll the long part over. (1/8 turn)  

• Dab some water with a pastry brush on the outer lower corners, wrap it around your finger, and seal the two lower extremities. It will look like a ring with a small filling in the middle. Place on a piece of parchment paper.

• Repeat until all the filling is done.

• Meanwhile, bring the chicken broth to a gentle boil in a larger, wide-mouth pot.

• Add the tortellini. Cook for 2 to 3 minutes or until the tortellini reaches the surface. Remove with a slotted spoon.

• Serve hot in shallow bowls, and grate fresh Parmesan cheese over it. 

What other sauces work well with tortellini

While the classic simplicity of grated Parmesan cheese and a delicate broth allows the tortellini’s flavors to shine, numerous other sauces pair beautifully with this dish. 

Tomato Sauce: A rich, slow-cooked tomato sauce adds a hearty, robust flavor that stands up well to the meat and cheese filling. Add a touch of cream for a velvety tomato-cream sauce or a sprinkle of fresh basil for a fresh touch.

Alfredo Sauce: Creamy Alfredo sauce, with its luxurious blend of butter, cream, and Parmesan, can transform your tortellini into a decadently indulgent dish. 

Pesto: Bright and aromatic, pesto made from fresh basil, garlic, pine nuts, Parmesan, and olive oil lends a summery note to tortellini. 

Brown Butter and Sage: Melt the butter until golden brown, then add fresh sage leaves for a simple yet sophisticated sauce that enhances the tortellini filling’s savory notes. 

Garlic and Olive Oil: Sometimes, simplicity is key. A drizzle of good-quality olive oil, freshly minced garlic, and a pinch of chili flakes can add a punch of flavor without overpowering the tortellini.

Remember, the best sauce for your tortellini will largely depend on the flavors within your filling and your personal preference. Don’t be afraid to experiment with your favorite sauce!

Substitutes and additions

Substitutions and additions can provide variety to this delicious tortellini dish, allowing you to adapt it to your dietary needs or taste preferences.

• Wonton wrappers: If you prefer a more traditional approach, you can make tortellini dough.
• Cheese: Use mascarpone if you don’t have ricotta.
• Mortadella and Ham: Vegetarians can replace the meat with finely chopped mushrooms, which provide a similar umami flavor for a great-tasting vegetarian version. For a seafood variation, try using shrimp or crab.

Storage and Reheating Instructions

Properly storing and reheating this homemade tortellini recipe is crucial to maintaining its taste and texture.

Refrigerator:

If you have leftovers, allow them to cool completely before storing them. Place the cooled tortellini in an airtight container and refrigerate. They should keep well for up to 3-4 days.

Reheating:

To reheat, gently warm them in a pan over medium heat until hot. If your tortellini is served in broth, it’s best to store the pasta and broth separately to avoid the tortellini from getting too soft. 

Freezing:

If making a big batch for long-term storage, tortellini can be frozen.

Arrange the uncooked tortellini in a single layer on a baking sheet and freeze until solid. Once frozen, transfer them to a zip-top bag and store them in the freezer for up to three months.

You can cook them directly from frozen. Just add a couple of extra minutes to the cooking time.

Whether you’re enjoying them fresh or reheating leftovers, homemade tortellini are a delightful treat that brings a touch of Italian tradition to your table.

Frequently Asked Questions

Visit my Amazon Storefront for my selection of favorite kitchen essentials. I only recommend equipment that I use and love.

This recipe was originally published on December 4, 2018.