Four Cheese Tortellini With Sun Dried Tomatoes

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Four Cheese Tortellini With Sun Dried Tomatoes

It’s been raining for the past few days which means even though quarantine is partially over, I’m still stuck inside. Well, that just means homemade pasta as a comfort food. This recipe for four cheese tortellini with sun dried tomatoes is similar to my Homemade Tortellini With Walnut Sauce except instead of a 100% ricotta filling, I used four different cheeses. Also no need to make a fancy Ligurian sauce, this is just a few chopped up sun dried tomatoes sauteed in olive oil.

Now, if you want to really take it easy you can just use store bought tortellini. Many grocery stores carry fresh pasta in the fridge section, so you can easily just buy a pack and whip this up quickly. If you don’t want to buy tortellini then here’s how I make my pasta.

Ingredients

250 grams Flour. You can use All Purpose, but I used a 50/50 mix of AP and Tipo 00

Eggs; large

1 tbsp Olive Oil

1 tsp Salt

100 grams Four Cheese Mix. I used equal parts ricotta, mozzarella, parmesan, chevre (for the tang). You can of course use your preferred four cheese mixture, just make sure to cream the cheese together well with a fork.

1 tbsp Basil Oil

4 Sun Dried Tomatoes, sliced.

1 tsp Oregano, dried

sauteing Sun Dried Tomatoes

Four Cheese Tortellini With Sun Dried Tomatoes

1. Using a stand mixer add the flour, egg, salt, and pepper, and combine with a dough hook. I use a Smeg, and let it run on the lowest setting for about 10 minutes. Then remove, dust with flour if it is still sticky-tacky, and place in a bowl covered with a towel or plate and let rest for a half hour.

2. Using a pasta roller, take a handful of dough and roll out a sheet of pasta. I go to the second thinnest setting on mine. Make sure to do this on a lightly floured table so nothing sticks.

3. Use a ring mold or a cookie cutter to cut out circles from the dough. I use a 7.5 cm diameter ring mold, which does the trick just fine. Roll up any scrap left over and give it another pass through the machine so you don’t waste so much.

circle cutout of dough

4. Put about a teaspoon of the four cheese filling in the middle of the dough. Use your finger to rub some water on the edge of 50% of the circle.

tortellini pasta disc with filling

5. Bring the to ends of the semi-circle together and pinch to close. I like to run my fingers around the edges once more bending backwards to make a nice flowery appearance.

Homemade tortellini

6. The tortellini will only take a few minutes to boil, so make sure to have the sauteed sun dried tomatoes already ready to go. I start the “sauce” the same time as I drop the pasta into the boiling water since it just takes a few minutes for both. In a medium hot pan add some olive oil, add in the sliced sun dried tomatoes, and stir it around while the pasta boils. Then drain the pasta, add to the sauteed sun dried tomatoes, add some oregano, drizzle with basil oil and toss. Enjoy!

tortellini with sun dried tomatoes in a pan

Four Cheese Tortellini With Sun Dried Tomatoes

This four cheese tortellini is so good. A great comfort food for rainy days, especially if you make the pasta from scratch. Savory but light, this is one of my go to fresh pasta recipes.
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Print Pin Rate
Course: Main Course, Main Dish, Primi
Cuisine: Italian
Keyword: Four Cheese Tortellini, Fresh Pasta Recipes, Pasta With Sun Dried Tomatoes
Prep Time: 30 minutes
Cook Time: 5 minutes
Total Time: 35 minutes
Servings: 4 people
Cost: $5

Ingredients

  • 250 grams Flour. You can use All Purposebut I used a 50/50 mix of AP and Tipo 00
  • 3 Eggs large
  • 1 tbsp Olive Oil
  • 1 tsp Salt
  • 100 grams Four Cheese Mix. I used equal parts ricotta mozzarella, parmesan, chevre (for the tang). You can of course use your preferred four cheese mixture, just make sure to cream the cheese together well with a fork.
  • 1 tbsp Basil Oil
  • 4 Sun Dried Tomatoes sliced.
  • 1 tsp Oregano dried

Instructions

  • Using a stand mixer add the flour, egg, salt, and pepper, and combine with a dough hook. I use a Smeg, and let it run on the lowest setting for about 10 minutes. Then remove, dust with flour if it is still sticky-tacky, and place in a bowl covered with a towel or plate and let rest for a half hour.
  • Using a pasta roller, take a handful of dough and roll out a sheet of pasta. I go to the second thinnest setting on mine. Make sure to do this on a lightly floured table so nothing sticks.
  • Use a ring mold or a cookie cutter to cut out circles from the dough. I use a 7.5 cm diameter ring mold, which does the trick just fine. Roll up any scrap left over and give it another pass through the machine so you don’t waste so much.
  • Put about a teaspoon of the four cheese filling in the middle of the dough. Use your finger to rub some water on the edge of 50% of the circle.
  • Bring the to ends of the semi-circle together and pinch to close. I like to run my fingers around the edges once more bending backwards to make a nice flowery appearance.
  • The tortellini will only take a few minutes to boil, so make sure to have the sauteed sun dried tomatoes already ready to go. I start the “sauce” the same time as I drop the pasta into the boiling water since it just takes a few minutes for both. In a medium hot pan add some olive oil, add in the sliced sun dried tomatoes, and stir it around while the pasta boils. Then drain the pasta, add to the sauteed sun dried tomatoes, add some oregano, drizzle with basil oil and toss. Enjoy!

Notes

This dish holds really well in the fridge for a few days. It also microwaves well so this is great for meal prep or just making tomorrows lunch of leftovers
Did you make this?Mention @CookingToEntertain or tag #cookingtoentertain and let me know how it was!

Four Cheese Tortellini With Sun Dried Tomatoes

Four Cheese Tortellini With Sun Dried Tomatoes pin
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