The Emilia cuisine is known for its filled pasta dishes and more, Mascarpone Tortelli is one of the many typical dishes of this beautiful region.
A delicious filling based on mascarpone and stracchino then enclosed in an egg pasta sheet and simply seasoned with cherry tomatoes cut into pieces, perfect for Sunday family meals.
I particularly love passatelli, but below I’ll share other typical Emilia recipes and more to make excellent tortelli and tortellini.
After all, what could be better for a family meal than a good plate of homemade filled pasta?
These Mascarpone Tortelli can be prepared in advance and kept frozen to be cooked directly from frozen when needed.
The original recipe calls for them to be seasoned with chunks of butter and raw tomatoes, but we sautéed them a bit in a pan to make a simple sauce where you can still see the tomato pieces.
You can choose to make them traditionally or sauté them in a pan; either way, I’ll share both versions, and please try them and let me know what you think. Below the recipe, you’ll find the comment section.
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and you’ll have access to hundreds of recipes with the ingredient you’ve chosen.
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- Difficulty: Medium
- Cost: Very cheap
- Rest time: 30 Minutes
- Preparation time: 30 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Regional Italian
- Region: Emilia-Romagna
- Seasonality: All seasons
Ingredients for Mascarpone Tortelli
- 2 1/2 cups all-purpose flour
- 3 eggs (large)
- 5 1/4 oz mascarpone
- 5 1/4 oz stracchino
- 5 1/4 oz buffalo mozzarella
- 12 1/3 oz cherry tomatoes
- 1/2 cup butter (soft in pieces)
- 1 clove garlic
- to taste basil
Tools
- 1 Pasta Machine
- 2 Bowls
- 1 Pastry Wheel pasta cutter
- 1 Piping Bag
- 1 Pot
- 1 Slotted Spoon
Preparation of Mascarpone Tortelli from Emilia Cuisine
To prepare the Mascarpone Tortelli, first make the egg pasta: in a bowl or a mixer bowl, work the flour with the eggs.
Once you have a firm and smooth dough, turn it out onto the work surface and form a compact ball.
Wrap it in plastic wrap and let it rest for at least 30 minutes. In the meantime, prepare the filling and seasoning.
In a bowl, work the mascarpone with the stracchino to make it creamy.
Finely chop the mozzarella and add it to the cheeses, mix well and taste. If necessary, add a little salt.
Rub a bowl with the garlic clove and finely chop the cherry tomatoes. Add them to the bowl with the softened butter cut into small pieces.
If you want to make a cooked seasoning instead of raw, place the whole garlic clove in a pan with the butter and let it melt.
Add the chopped cherry tomatoes and let them cook for a few minutes, then turn off the heat and add some basil leaves.
Roll out the egg pasta into a thin sheet a few millimeters thick with the pasta machine or a rolling pin.
Cut out 2-inch squares and fill the center with a generous teaspoon of filling.
To make this step easier, I recommend using a pastry bag.
Then fold the tortelli into triangles and bring the two ends forward, pressing gently to seal.
Meanwhile, bring plenty of lightly salted water to a boil. Once all the Emilia tortelli are shaped, cook them for 3 to 4 minutes.
Use a slotted spoon to transfer them into the bowl with the seasoning or the pan if you chose to make a cooked seasoning.
Gently mix to flavor and serve.
How to Store Mascarpone Tortelli
You can store them raw in the fridge on a tray covered with plastic wrap for 1 day.
If you prefer, you can freeze them to cook later from frozen.
Other Recipes
If you want to see other types of recipes, you can return to HOME
FAQ
I can’t digest tomato skins. What can I do?
You can peel them with a vegetable peeler or simply immerse them in boiling water for a few seconds to easily remove the skin.
Which wine to pair?
A Chardonnay can enhance the delicacy of the filling, while a lively Lambrusco creates a very pleasant contrast.
