Pomodoro Tortellacci Recipe
Recipe information
Make Pomodoro Tortellacci in just 1h 15m. tortellacci stuffed with four-cheese blend, imported pomodorina sauce, charred tomatoes
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Ingredients
Tortellacci Dough
Cheese Filling
Pomodorina Sauce
Charred Tomatoes
Tortellacci Dough
1. Prepare the Dough
In a large mixing bowl, combine the all-purpose flour and salt. Make a well in the center and add the eggs and olive oil. Gradually mix the flour into the eggs until a dough forms.
2. Knead the Dough
Transfer the dough to a lightly floured surface and knead for about 8-10 minutes until smooth. Wrap in plastic wrap and let it rest for 30 minutes.
Cheese Filling
3. Mix the Cheese Filling
In a bowl, combine ricotta, mozzarella, Parmesan, Gorgonzola, and black pepper. Mix until well blended. Set aside.
Pomodorina Sauce
4. Cook the Sauce
In a saucepan, heat olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute. Add canned San Marzano tomatoes, salt, and sugar. Simmer for 20 minutes, stirring occasionally.
5. Finish the Sauce
Stir in fresh basil and adjust seasoning with more salt if necessary. Keep warm while preparing tortellacci.
Charred Tomatoes
6. Char the Tomatoes
In a skillet, heat olive oil over medium-high heat. Add cherry tomatoes and sprinkle with salt. Cook, stirring occasionally, until the tomatoes are blistered and charred, about 5-7 minutes. Set aside.
Assemble and Cook Tortellacci
7. Roll Out the Dough
Divide the dough into quarters. Roll out each piece into thin sheets using a pasta machine or rolling pin.
8. Fill and Shape the Tortellacci
Cut the sheets into squares (3x3 inches). Place a small spoonful of cheese filling in the center of each square. Fold the square into a triangle, sealing the edges tightly. Bring the two corners of the triangle together and pinch to form a tortellacci.
9. Cook the Tortellacci
In a large pot of boiling salted water, gently add tortellacci. Cook for 4-5 minutes until they float to the surface. Remove with a slotted spoon.
10. Serve
Plate the tortellacci, spoon the pomodorina sauce over the top, and garnish with charred tomatoes. Enjoy!
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