I finally made it to Italy. Ladies and Gentlemen, I give you three-cheese tortellini. I have to admit, one of the most challenging dumplings I have ever made.

Three Cheese Tortellini


For the filling:

1 (15 ounces) container of ricotta cheese

8 ounces grated Mozzarella cheese

2 ounces grated Parmesan cheese

¼ cup chopped parsley

3 garlic cloves, minced

For the dough:

3 eggs

2 cups all-purpose flour

1 tablespoon olive oil

2 tablespoon water


Filling: In a medium bowl, mix all ingredients well. Refrigerate until ready to use

Dough: Mix eggs, flour, oil and water in the bowl of a stand mixer with your hands until a shaggy dough forms. Knead with the dough hook until the dough is smooth and elastic, about 5 minutes. Turn dough into a lightly floured surface and knead for 5-8 minutes. Cover the dough with plastic wrap and let rest at least 30 minutes.

Tortellini: Roll out the dough either by hand or by machine. Cut into 3-inch rounds with a round cookie cutter. Place 1 teaspoon of filling into the center of each round. Fold over to seal. Fold back around your finger and turn down the edge to form a tortellini.