Home > Quick pasta recipes > Cheese and parma ham tortellini

Cheese and parma ham tortellini

Name: Cheese and parma ham tortellini
Prep time: 20 min
Cook time: 3 min
Total time: 23 min
Yield: Serves 4
Cuisine: Italian recipes
Ingredients: 125g mozzarella, drained and chopped; 50g finely grated Pecorino, plus extra shavings to serve; 80g Parma ham, roughly torn; 50g sun-blush tomatoes, finely chopped; ½ tsp chilli flakes; Handful of fresh basil leaves, chopped, plus extra to serve; 500g fresh pasta sheets; Semolina flour for dusting; Extra-virgin olive oil for drizzling

Published: 31 Jan 12
Updated: 18 Mar 24

Making homemade pasta isn’t as hard as you think. This recipe shows you how to make tortellini, with a cheese and parma ham filling, from scratch.

Got shop-bought tortellini ready to go? Use it in this gorgeous vegetarian soup recipe.

A challenge
February 2012

Test kitchen approved

Serves 4
Takes 20 minutes to make, 2-3 minutes to cook

Making homemade pasta isn’t as hard as you think. This recipe shows you how to make tortellini, with a cheese and parma ham filling, from scratch.

Got shop-bought tortellini ready to go? Use it in this gorgeous vegetarian soup recipe.

Nutrition: per serving

Calories: 674kcals
Fat: 36.2g (11.5g saturated)
Protein: 29.6g
Carbohydrates: 62.3g (1.5g sugars)
Fibre: 3.2g
Salt: 2.1g

Save recipe

Save

Save recipe Print

Rate

Ingredients

125g mozzarella, drained and chopped
50g finely grated Pecorino, plus extra shavings to serve
80g Parma ham, roughly torn
50g sun-blush tomatoes, finely chopped
½ tsp chilli flakes
Handful of fresh basil leaves, chopped, plus extra to serve
500g fresh pasta sheets
Semolina flour for dusting
Extra-virgin olive oil for drizzling

Cook Mode Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.

Method

Mix together the mozzarella, the 50g Pecorino, ham, tomatoes, chilli and basil in a bowl, then set aside.
Once the pasta has been rolled out, lay it on the work surface (sprinkled with semolina flour to prevent sticking), and cut into 8cm discs with an unfluted cutter. Put 1 tsp of the filling in the centre of each disc and lightly wet the pasta edges with a little water to help them stick. Fold the pasta over the filling to make a semicircle, being sure not to trap a lot of air.
Dab one end of the semicircle with a little water and wrap it around your little finger, gently pressing the ends together to stick. Remove from your finger and place on a tray sprinkled with semolina. Repeat for the rest of the pasta. Leave for 5-10 minutes until rubbery to the touch.

Cook the tortellini in a large pan of simmering salted water for 2-3 minutes until al dente – don’t boil vigorously or the pasta may break. Drain, toss lightly with olive oil, then divide among bowls. Serve with freshly ground black pepper, basil leaves and shavings of Pecorino.