Fresh Pesto Filled Tortellini – ★★★★★


This was my first homemade pasta recipe and we all instantly fell in love. The pasta has a perfect combination of bite and chew while the pesto is packed with ridiculous amounts of flavor. Each bite is completely different but equally amazing. It did take me a quite a while to roll out the pasta dough and fill/form the tortellinis but if you get someone to help you make these you can bust them out really quick. I know that I will never EVER buy pre-made tortellinis ever again. Perry gave 5 stars and here is why:

“I really really really enjoyed this recipe. The sauce Kels whipped up was nice and light so it didn’t take away from the powerful pesto flavor but added a nice muted tomato taste. Everything came together so great and I am looking forward to having these again.”

Serves: 6-8     Calories: w/o sauce – 503…w/sauce – 618    Time: approx. 2 hours depending on how long it takes to fill/form tortellinis

NOTE: In the directions when I say “Check out this video I found to help you” or “Recipe Here” that whole sentence is a link to the video. For some reason my “link text” won’t differentiate from regular text.

Ingredients for Pasta Dough:

  • 2 cups of flour
  • 3 eggs
  • 1/2 tsp salt
  • 1/2 extra virgin olive oil

Ingredients for Fresh Pesto:

  • 2 cups fresh basil
  • 1/2 cup grated parmesan cheese
  • 1/2 cup extra virgin olive oil
  • 6 garlic cloves
  • Juice of 1/2 a lemon
  • Salt and pepper to taste

Ingredients for (Optional) Light Tomato Sauce:

  • 1 carton of cherry tomatoes, cut into halves or quarters depending on how chunky you want your sauce
  • 2 tsp olive oil
  • 1 tsp italian herbs
  • salt and pepper to taste


  1. Make your dough ball. Recipe found here
  2. While dough is resting assemble pesto sauce. Recipe found here
  3. After you’ve let your dough rest, separate it into 4 equal parts.
  4. Keep the parts of the dough you aren’t using right away wrapped in plastic wrap until you are ready to use it.
  5. Sprinkle a bit of flour on your clean and flat workspace. Flatten dough into a thick oval shape with your hands. Sprinkle a bit more flour on top of the oval and roll it flat with a rolling pin working from the center of the dough outwards. Constantly move the dough to keep it from sticking to your work surface.
  6. Once the dough is flat, using either a stencil or pastry cutter or a plain ol’ knife cut out as many squares as you can. Roll up left over dough and cover with plastic wrap.
  7. Take one of the squares and roll it flat again because after you initially cut the shape it will probably contract a little bit. Once flat add about 1/4 tsp of the pesto to the center of the square. Fold the square in half (making a triangle) and pressing the seam together. Using a fork press the edge of your triangle to complete the seam. Roll the triangle to make a crease where the filling is cupped. Take the outer edges of the triangle and fold the across to “hug the filling” and press to seal. I would recommend watching this video I found on youtube to demonstrate how tortellini is rolled.
  8. Repeat with the rest of your dough and store uncooked tortellini in an airtight container for no longer the 24 hours in your fridge or freeze for up to 2 months.
  9. When ready to cook bring a large pot of salted water to a boil and cook until the tortellinis start to float, about 5 minutes or so
  10. If you are whipping up my light sauce just combine all the ingredients in a saucepan and heat over medium until tomatoes start to “wilt” and let out their juice
  11. Top tortellini with sauce of your choice and enjoy!

*Photo is an original belonging to me

*Recipe adapted from Kelsey Nixon of and Elise at



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