Cheese Tortellini with Spicy Garlic Sauce



Corey Stern is a home cook, baker, and lover of food (especially Italian and desserts). He first started cooking a few years ago in just his dorm, but now his kitchen is the only place you’re sure to find him.

Our Cheese tortellini with Spicy Garlic Sauce is a perfect hot appetizer for any party or simply it can be your comfy food to enlighten your mood. We guarantee you’ll have to double the batch because it a recipe bound to be loved by everyone. 

Ingredients For The Pasta Dough

113 g 00 Flour
113 g Semolina Flour
120 g Warm Water

Ingredients For Tortellini

120 g Ricotta
15 g Parmesan
5 g Pecorino
1/2 Tsp. Salt
1/2 Tsp. Pepper
1/3 Of A Lemon Zested
1/8 Tsp. Nutmeg
1/4 Tsp. Garlic Powder
3-5 Large Basil Leaves Sliced Thinly
1 1/2 Tsp. Olive Oil
1 Pinch Red Pepper Flake
1 Batch of Pasta Dough

Ingredients For The Tomato Sauce

28 Oz. Can Whole or Crushed Tomato (San Marzano)
4-5 Cloves of Garlic Thinly Sliced
1 Tsp. Red Pepper Flakes
1/2 Habanero Pepper Diced (Optional)
5-10 Basil Leaves
2-3 Tbs. Olive Oil
Salt To Taste
Pepper To Taste
1 Tbs. Balsamic Vinegar (Optional)

Ingredients For The Tortellini with Spicy Tomato Sauce

Spicy Tomato Sauce
Parmesan Cheese
Olive Oil


For The Pasta Dough:

1) Combine ingredients in the bowl of a stand mixer with the dough hook attached.
2) Mix on medium speed for 12-15 minutes until the dough comes together and bounces back slightly when pressed.

3) To mix by hand, dump the flour onto a work surface and create a small well in the center.
4) Carefully pour the water into the well and gradually mix into the flour until a shaggy dough forms.
5) Knead for 10-20 minutes until the dough is smooth and bounces back slightly when pressed.
6) Rest the dough in the  fridge for at least 30 minutes before rolling out

For The Tortellini:

1) Combine all ingredients expect pasta dough in a bowl.
2) Using a pasta machine or a rolling pin, roll out the half of the dough to the last or second to last setting on a pasta machine or until slightly see-through. 
3) Using a pizza cutter or knife cut the dough into 1-2 inch squares depending on how big you want the tortellini.
4) Place a small amount of the cheese mixture in the center of the squares.
5) Dip your finger in water and run it around the edge of the square to help it close.
6) Fold one corner to the opposite one creating a triangle, carefully seal the edges while pushing out any air and making the filling slightly rectangular.
7) Fold the bottom/long side of the triangle toward the top/point.
8) Using your finger as a mold, wrap the bottom two corners around your finger to create a circular bottom and pinch them shut.
9) Rest the finished tortellini on a tray with some flour to prevent sticking.
10) Cook immediately/Leave in fridge covered for up to 4 hours/Freeze for up to 4 months.
11) Cook in heavily salted boiling water until they float 2-4 minutes.

 For The Tomato Sauce:

1) In a wide sauce pan heat the oil over medium head for 1-2 minutes.
2) Add in the garlic, habanero, and basil and cook for 2-3 minutes until the garlic is soft.
3) Add the pepper flakes and cook for 30 seconds.
4) Carefully add in the tomatoes.
5) Add water to the tomato can and use it to pick up any remaining tomatoes/juice and add to the pan.
6) Cook on medium low heat until simmering for at least 15 minutes or up to 1 hour.
7) Season with salt and pepper.
8) Add the optional balsamic vinegar.
9) Serve or Freeze in a plastic for later use.

For the Tortellini with Spicy Tomato Sauce:

1) Bring the tomato sauce to a gentle simmer.
2) Cook the tortellini in heavily salted boiling water until they float.
3) Using a slotted spoon transfer the pasta to the sauce and stir until coated nicely.
4) Serve in a bowl with grated parmesan cheese, fresh sliced or ripped basil, and a drizzle of olive oil

Pro Tip:

– Do not add too much cheese as you will not be able to shape the dough then.
-If you are having trouble with the shaping, watch some YouTube videos to see the technique in more detail.
– If you want to freeze the tortellini, let them cool down in the fridge for an hour before transferring to a freezer safe bag.
– For the tomato sauce, you can add water to attain desired consistency.


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