Tortelloni al sugo from scratch

Updated: Aug 29


Makes 4 serves - Preparation time 1 hour - cooking time 40 min



  • 180g 00 flour + 20g semolina wheat flour (or 200g all-purpose flour)

  • 2 eggs

Tomato sauce:

  • - 3 tablespoons olive oil

  • - 1 onion, sliced

  • - 700g tomato sauce

  • - 1 tablespoons chopped thyme

  • - 1 fresh red chili, optional

  • - 200ml water

  • - ¼ teaspoon of nutmeg, grated

  • - Salt and black pepper to taste

  • - A sprig of fresh basil, torn leaves, or fresh flat leaves parsley, chopped(optional)

  • - Parmesan cheese, freshly grated.


  • - 450g whole milk ricotta

  • - ¼ cup fresh parsley, chopped

  • - ½ cup Parmesan cheese, grated

  • - ½ teaspoon nutmeg, grated

  • - 1 lemon zest, finely grated

  • - salt and pepper, to taste

Tools needed:

  • - a pasta machine or a rolling pin and elbow grease

  • - a Pasta Bike or Pasta cutting wheel, if you don’t have them you can do it with a sharp knife and a ruler.

  • - a large pot for boiling pasta and a pan to cook sauces

A Pasta Bike or Pasta cutter wheel is n adjustable rolling cutter with several wheels. It is good for cutting large sheets into smaller shapes where uniformity is the key – cutting out many tiny squares for tortelli.

If you don’t have any of the above a sharp knife and a ruler will do, but it will be much slower!

To make the pasta dough from scratch, check my guide here.

While the dough is resting prepare the sauce:

Heat a large pot until hot, then add the olive oil. Add the onion and saute for about 5 minutes or until softened.

Add the tomato sauce, thyme and chili, stirring well. Add the water and bring to the boil.

Finally add nutmeg and salt to taste. Cover and simmer for 30-40 minutes, stirring from time to time.

Add more water if you think that the sauce is reducing too much.

Remove from the heat and set aside till needed.

...and the filling:

Mix in a bowl all the ingredients and rest in the fridge until needed.

Using a sharp knife and a ruler or a pasta cutter, cut the pasta into 5 cm squares. Place cherry sized bits of filling in their center. Take one square, fold it in half, corner to corner, to get a triangle. Gently press to seal the edges. Slightly fold the sides over the filling, then roll the corners around one finger at the bottom and press to seal. Proceed till the end.

Cooking tortelloni:

Fill a large pot with lightly salted water and bring to a rolling boil. Cook tortelloni for about 3 minutes.

Drain, toss with sauce, garnish with basil or parsley. Sprinkle Parmesan cheese on top and serve.


The size and the filling!

TORTELLINI are tiny and they are stuffed with meat. They are served in a brodo (soup).

TORTELLONI are based on a 5-6 cm square of pasta. They are stuffed with cheese traditionally served in a sage and butter sauce.

TORTELLACCI, are based on a 7-10 cm square of pasta. They are stuffed with cheese traditionally served in a sage and butter sauce.

Find more details about Tortellini & Co here.

Hope you enjoy this recipe! If you make it, please let me know your thoughts and tag me on my Fb page Pasta Journey or my Instagram a_pasta_journey . I would love to hear from you!

#Pasta #Eggdough #Handmadepasta #tortelli #tomatosauce #pesto #freshpasta #italiancuisine #howtomakepasta #tortelloni #tortellini

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