House-crafted Four-cheese Tortellini Recipe

Prepare the Dough

In a large mixing bowl, combine the all-purpose flour and salt. Make a well in the center and add the eggs and olive oil. Using a fork, mix the eggs and oil into the flour until combined. Knead the dough on a floured surface for about 5-7 minutes until smooth and elastic. Wrap in plastic wrap and let it rest for 30 minutes.

Mix the Cheese Filling

In a mixing bowl, combine the ricotta, mozzarella, Parmesan, Gorgonzola, black pepper, and nutmeg. Mix well until all ingredients are fully incorporated. Set aside.

Roll and Cut the Dough

Divide the dough into four pieces. Roll out one piece at a time on a floured surface until thin (about 1/16 inch). Use a round cutter (about 3 inches in diameter) to cut out circles of dough.

Fill and Shape the Tortellini

Place about 1 teaspoon of cheese filling in the center of each dough circle. Fold the circle in half to form a half-moon shape, pressing the edges to seal. Then, bring the two ends of the half-moon together to form a ring, pressing to seal tightly. Repeat with remaining dough and filling.

Boil the Tortellini

Bring a large pot of salted water to a boil. Carefully add the tortellini and cook for about 4-5 minutes, or until they float to the top. Remove with a slotted spoon and set aside.

Prepare the Sauce

In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant. Add crushed tomatoes, salt, and pepper. Simmer for 5-7 minutes. Stir in heavy cream and fresh basil, cooking for another 2-3 minutes until slightly thickened.

Combine and Serve

Add the cooked tortellini to the skillet with the sauce and gently toss to coat. Serve immediately, garnished with additional fresh basil if desired.