Jul 14 2026
Restaurants›Piccolina Toscana›Tortellini Recipe

Tortellini Recipe

Inspired by Piccolina Toscana
Time2h
Serves4

hand turned pasta filled with mortadella ham and ricotta in a sun-dried tomato cream sauce

Jump to Recipe

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Pasta Dough

Filling

Sun-Dried Tomato Cream Sauce

Method

Pasta Dough Preparation

  1. 1

    Make the Dough

    In a large bowl, combine the all-purpose flour and salt. Create a well in the center and add the eggs and olive oil. Gradually mix the flour into the eggs until a dough begins to form.

  2. 2

    Knead the Dough

    Transfer the dough to a lightly floured surface and knead for about 10 minutes until it becomes smooth and elastic. Wrap in plastic wrap and let it rest for at least 30 minutes.

Filling Preparation

  1. 3

    Prepare the Filling

    Finely chop the mortadella ham and mix it with the ricotta cheese, grated Parmesan, black pepper, and nutmeg in a bowl. Adjust seasoning to taste.

Tortellini Assembly

  1. 4

    Roll Out the Dough

    After the dough has rested, divide it into four pieces. Roll out each piece to about 1/16th inch thickness using a pasta machine or rolling pin.

  2. 5

    Cut and Fill

    Cut the rolled dough into squares (about 3 inches). Place a teaspoon of filling in the center of each square. Fold the dough over to create a triangle, pressing out any air. Tightly seal the edges and bring the two tips of the triangle together to form a ring.

Sun-Dried Tomato Cream Sauce Preparation

  1. 6

    Make the Sauce

    In a skillet over medium heat, add olive oil and minced garlic. Sauté for about 1 minute until fragrant. Add chopped sun-dried tomatoes and heavy cream. Stir well and let it simmer for 5-7 minutes until thickened. Season with salt, black pepper, and chopped basil.

Cooking Tortellini

  1. 7

    Cook the Tortellini

    In a large pot of salted boiling water, cook the tortellini for 3-4 minutes or until they float to the surface. Remove with a slotted spoon and transfer to the skillet with the sun-dried tomato cream sauce.

  2. 8

    Combine and Serve

    Gently toss the tortellini in the sauce until well coated. Serve hot, garnished with extra basil and grated Parmesan if desired.

More from Piccolina Toscana