Sourdough Cheese Tortellini

Step 1

Make your pasta dough and use a rolling pin to roll it out to a 1/16" thickness. Use a 3" biscuit cutter to cut out rounds.

Step 2

Combine the filling ingredients in a mixing bowl. Place 1 teaspoon into the center of each round.

Step 3

Working with one at a time, use your finger to wet the edge of the pasta dough with water. Fold the dough in half to form a half-moon and press down the edges to seal in the filling. Draw the two corners together to create the tortellini shape and press tightly to seal the dough. Toss with flour and set aside on a baking sheet covered with a tea towel.

Step 4

Bring a large pot of salted water to a boil. Add the tortellini, a few at time by using a slotted spoon to gently lower them into the water. This will prevent the tortellini from opening. Stir the pasta to prevent them from sticking to each other. The tortellini is ready when they start to float to the surface of the water, about 5 minutes. Drain the water and add the cheese tortellini to the dish of your choice.

Step 5

After shaping the tortellini, place the baking sheet in the freezer for one hour. Transfer the frozen pasta to a freezer-safe bag and keep frozen for up to 3 months. They can be cooked directly from the freezer but will need additional 3-4 minutes of cooking time.