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
- Make your dough ball. Recipe found here
- While dough is resting assemble pesto sauce. Recipe found here
- After you’ve let your dough rest, separate it into 4 equal parts.
- Keep the parts of the dough you aren’t using right away wrapped in plastic wrap until you are ready to use it.
- 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.
- 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.
- 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.
- 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.
- 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
- 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
- Top tortellini with sauce of your choice and enjoy!
*Photo is an original belonging to me