Tortellini with Mascarpone Parmigiano Filling

Preparation info
  • Makes about


    • Difficulty


Appears in

By James Peterson

Published 2007

  • About

Because the filling for these tortellini is very rich, it’s best to avoid rich sauces and serve the pasta in a light broth instead.



Roll out the dough into thin strips. Cut out rounds with a 3-inch cookie cutter. Brush the rounds with water as you work. Combine the ingredients for the filling. Place ½ teaspoon of filling just off-center on the circle of dough, fold the top flap of dough over, creating a half-moon, and pinch together all around. You can serve the pasta like this, in half-moons, or you can seal the edge by fo