Homemade Cheese Tortellini

🍝🧀✨ Homemade Cheese Tortellini — Tender, Cheesy, Cozy, and Shockingly Doable

Soft pasta, creamy cheese filling, and a little kitchen magic — basically dinner’s way of saying, ‘Roll up your sleeves, babe… you’re about to impress yourself.

Let’s talk about the kind of homemade pasta that doesn’t just taste good — it changes your whole mood. The kind that makes you feel like you should be wearing a cute apron, humming Italian music, and casually mentioning to your family, “Oh this? Just something I whipped up.”

This Homemade Cheese Tortellini is exactly that kind of recipe. It’s tender, cheesy, silky, savory, and unapologetically comforting. It’s the kind of dish that makes your family wander into the kitchen asking, “Are we having REAL pasta tonight?” even though you literally just cracked three eggs into flour.

This recipe is a celebration of simple ingredients doing the absolute most:

• Flour + eggs for that soft, supple, perfect pasta dough
• Ricotta, Parmesan, and Asiago for a creamy, salty, cheesy filling
• Fresh parsley for brightness
• Salt to balance everything

It’s the kind of recipe that works for date nights, Sunday dinners, holidays, or those “I need something homemade and soul‑soothing” moments.

Why this tortellini deserves a permanent spot in your rotation:

• It’s SHOCKINGLY EASY — way easier than it looks
• It’s IMPRESSIVE — people will think you trained in Italy
• It’s CUSTOMIZABLE — fillings, sauces, shapes… endless options
• It’s FAMILY‑FRIENDLY — kids love helping fold the pasta
• It’s INSTAGRAM‑READY — little pasta pillows = pure aesthetic joy

💬 Reader prompt: Are you team “perfectly folded tortellini” or team “rustic but delicious”?

As I remember they were the best noodles I had ever eaten. Matt and I decided we should give it a try! Try this tortellini, it’s the best. Just be sure that when you make the pasta you don’t fill it too full with the filling or it makes a mess.

Homemade Cheese Tortellini

Ingredients

Pasta Dough

• 2 cups flour
• 1/2 teaspoon salt
• 3 large eggs

Filling

• 1 cup ricotta cheese
• 1/2 cup grated Parmesan cheese
• 1/2 cup grated Asiago cheese
• 1/4 cup fresh chopped parsley
• 1/4 teaspoon salt

Directions

1. Whisk together the flour and salt with a fork in a medium bowl.
2. Create a deep well in the middle of the flour and crack the eggs into this well. Whisk the eggs with the fork to combine.
3. As you whisk the eggs, begin gradually pulling in flour from the bottom and sides of the bowl. Don’t rush. At first, the eggs will start to look like a slurry. Once enough flour has been added, it starts forming a soft dough. Don’t worry if you don’t use all the flour.
4. Turn the dough and any excess flour out onto a clean counter. Begin gently folding the dough on itself. Flattening and folding repeatedly. Slowly it will start to firm up. Once it’s firm enough to knead, begin kneading the dough. Incorporate the more flour as needed to prevent the dough from sticking to the counter. Slice the dough with a knife, if there are a lot of bubbles, keep kneading.
5. Place the ball of dough inside a clean bowl, place the ball of dough inside and cover with plastic wrap. Rest for 30 minutes. (Can refrigerate for 24 hours)
6. Meanwhile, mix together ingredients for filling.
7. Divide the dough into quarters. Work with one piece at a time and keep the other pieces covered. Roll out the dough until it is paper-thin. We used a rolling pin but if your fancy you can use a pasta roller.
8. Cut the pasta into 3 inches by 3-inch squares. Place 1 teaspoon of filling in the middle of each square of pasta. Wet the edges of the square and then fold into a triangle, pressing the top together and working along the sides. Then fold the pocket of filling upward toward the peak of the triangle. Set the pocket of filling against the nail of your pinky finger and wrap the two corners around your finger. Press tightly to seal. Toss with flour, set aside on well-floured baking sheet, and cover. Repeat.
9. Bring a large pot of water to a boil and add a tablespoon or two of salt. Lower the tortellini into the water a few at a time with a wire basket. Stir the pot occasionally to prevent the tortellini from sticking to the bottom of the pot or to other tortellini. Cook for about 5 minutes.
10. Top with your favorite sauce!