Tortelloni Bolognese Recipe

Prepare the Dough

In a large mixing bowl, combine 2 cups of all-purpose flour and a pinch of salt. Make a well in the center and add 3 large eggs. Using a fork, gradually incorporate the flour into the eggs until a dough begins to form. Knead the dough on a floured surface for 8–10 minutes until smooth and elastic. Wrap in plastic wrap and let rest for at least 30 minutes at room temperature.

Prepare Cheese Mixture

In a medium bowl, mix together 1 cup ricotta cheese, 1/4 cup freshly grated Grana Padano, and 1/4 cup grated Pecorino Romano cheese. Season with salt and freshly ground black pepper to taste. Mix until well combined and set aside.

Roll and Cut Pasta

Divide the rested pasta dough into quarters. Roll out one piece at a time using a pasta machine or rolling pin until it is about 1/16 inch thick. Cut the sheet into 3-inch squares.

Fill and Shape Tortelloni

Place a heaping teaspoon of the cheese filling in the center of each square. Fold the square diagonally to form a triangle, pressing the edges to seal and removing any air pockets. Bring the two longer points of the triangle around and press them together to create the tortelloni shape. Place on a floured tray. Repeat with remaining dough and filling.

Cook the Italian Sausage

Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add 1/2 pound of Italian sausage (casings removed) and cook, breaking apart with a spoon, until browned and fully cooked, about 6–8 minutes. Drain excess fat if necessary.

Add Tomato and Cream

To the skillet with sausage, add one 15 oz can of plum tomatoes (crushed by hand or blended slightly). Stir in 1/2 cup of heavy cream. Let the sauce simmer for 10–15 minutes until thickened. Season with salt and pepper to taste.

Cook the Tortelloni

Bring a large pot of salted water to a boil. Add the tortelloni in batches and cook for 3–4 minutes or until they float to the top and are tender. Remove with a slotted spoon.

Toss with Sauce

Gently toss the cooked tortelloni in the sausage tomato cream sauce until well coated. Serve warm, garnished with additional Grana Padano or Pecorino as desired.