Go Back

Giant Homemade Tortellini

5 from 1 vote
This homemade tortellini recipe offers a delightful twist on a timeless classic. Bursting with flavor, the filling combines fresh basil and vibrant spinach, creating a colorful and aromatic experience. Nestled atop a rich bed of tangy tomato chutney, this dish not only pleases the palate but also makes for a stunning presentation to impress your guests.
Print Recipe Pin Recipe
Prep Time 1 hour
Cook Time 2 minutes
Total Time 1 hour 2 minutes
Servings: 4 Servings
Course: Main Course, Side Dish
Cuisine: Italian
Ingredients Method Video

Ingredients
  

Tortellini Pasta
  • 1 cup sifted all-purpose flour
  • 2 eggs
  • 1 tbsp Olive Oil
  • 1 pinch Kosher salt
  • 2 egg yolks To brush the edges of the pasta
Lemon Vinaigrette
  • 1 Zest and juice from 1 lemon
  • 1 tbsp Olive oil
  • 1 pinch salt
Tomato Chutney
  • 12 oz Sweet cherry tomatoes Slice each tomato into 3 or 4 pieces
  • 3 cloves fresh minced Garlic
  • 1 chopped shallot
  • 2 tbsps olive oil
Giant Tortellini Filling
  • ¼ cup fresh basil
  • ½ cup fresh spinach
  • 2 egg whites
  • 8 oz Fresh Mozzarella cheese

Method
 

Giant Tortellini
  1. Make a pile of Sifted flour. Create a crater in the pile and drop in 2 eggs, tbsp of olive oil, and a pinch of salt
  2. Beat the eggs and gradually mix in the flour. Watching the video will help you understand this step
  3. Create a ball of dough, and knead the dough until a depression from your finger rebounds in the dough. Constant dusting with flour will be necessary to keep your dough from sticking to your surface.
  4. Cut your dough into 4 equal pieces. This will make 4 Giant Tortellini's
  5. Roll out your dough until a 4 x 10 in rectangle can be cut out of your dough. Keep lightly dusting the dough with flour to keep it from sticking to your surface. Repeat this 4 times, and stack your pieces with a dusting of flour between each piece. You can watch the video for assistance.
  6. Cut 4 x 10 in pieces out of your dough.
  7. Using a pastry bag with your filling, Lay out an 8 x ¾" bead of filling in the center of your sheet of dough (watch video) If you don't have a pastry bag, make a conical shape from parchment paper, and fill with your filling.
  8. Brush the edges with egg yolk wash and fold in half. Press around the edges and squeeze any air from the filling. Cut the top edge with a ravioli cutter.
  9. Brush with egg yolk wash what is going to be the outer edge of the tortellini, and roll it up similiar to the video.
  10. Place on a flour_dusted surface and place in refrigerator for 1 hour
  11. Place in gently boiling salted water for 90-120 seconds. Place on the bed of Tomato chutney, and drizzle with Lemon Vinaigrette, and serve. Garnish with Basil leaves if desired.
Homemade Tortellini Filling
  1. Combine all ingredients in a food processor
  2. Run until a smooth, and creamy filling is created
Lemon Vinaigrette
  1. Combine all ingredients and whisk until emulsified
Tomato Chutney
  1. Heat a medium-sized saucepan on low-med heat
  2. Add 2 tbsps Olive oil, Garlic, and shallots. Saute for a few minutes and add the sliced tomatoes.
  3. Continue to saute your mixture until the tomatoes are softened, but still maintain their shape.

Video