1-Getting started with this Ricotta And Asiago Tortellini is all about following a simple sequence that builds on fresh ingredients for the best results. First, prepare the pasta dough by combining 2 cups all-purpose flour and 1 teaspoon salt, then create a well and add 4 egg yolks and 2 whole eggs; knead for about 10 minutes and let it rest for at least 1 hour. This step ensures your dough is smooth and ready to roll, setting the foundation for homemade tortellini that’s far tastier than store-bought.

2-Next, roll out the rested dough using a pasta machine to setting 6 and cut it into circles for the tortellini shapes. For the filling, heat 6 cups whole milk, 3 cups heavy cream, and 1 teaspoon kosher salt, then add 5 tablespoons white distilled vinegar and strain the curds through cheesecloth to make homemade ricotta. Once drained, mix 1 1/2 cups of this ricotta with 1 cup shredded Asiago cheese, 1/2 teaspoon salt, 1/2 teaspoon dried basil, 1/4 teaspoon dried oregano, 1/4 teaspoon dried thyme, and 1/2 teaspoon garlic powder.

3-Place about 1 teaspoon of filling on each dough circle, seal the edges with a bit of water, fold into an empanada shape, and bring the ends together to form the tortellini. Cook the tortellini by boiling them in salted water for approximately 6 minutes until they’re tender. Finally, for a finishing touch, you can adapt this for dietary needs, like using alternative cheeses, as shared in our guide to delicious baked treats that inspire creative swaps.