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Simple Homemade Tortellini Recipe - with Pancetta and Potato Filling

This tortellini recipe focuses on sturdy homemade pasta, a well-seasoned potato filling, and freezer-friendly techniques that work. With a simple pasta dough and a filling made with potatoes, pancetta (or bacon), garlic, egg and a bunch of savory herbs you’ll wonder why you haven’t been making tortellini all along.
Prep Time40 minutes
Cook Time2 hours
Idle Cook1 hour
Course: Lunch, Main Course, Weekday Dinner
Cuisine: Italian
Keyword: Freezer meal ideas, Freezer meal recipe, Homemade pasta, Homemade pasta recipe, Homemade tortellini, Make ahead freezer meals, Making pasta, Simple homemade pasta recipe, Teortellini filling idea, Tortellini recipe, Weekday Dinner
Servings: 10

Ingredients

Pasta Dough:

  • 1 cup 00 flour Semolina
  • 1 cup all purpose flour
  • 3 eggs

Filling:

  • 2 –3 red or Yukon Gold potatoes
  • 5 oz pancetta about 140 g - You can substitute by bacon or guanciale
  • 2 garlic cloves minced
  • 6 sage leaves finely chopped
  • 2 thyme sprigs leaves only
  • 1 tbsp butter
  • 1 large egg
  • nutmeg to taste - freshly grated
  • salt and black pepper to taste

Instructions

(A) Make the Pasta Dough:

  • Combine flour on a clean surface or in a bowl. Make a well in the center.
  • Crack eggs into the well.
  • Using a fork or your fingers, gradually whisk the eggs while incorporating small amounts of flour from the edges of the well. Continue mixing until the dough starts to come together and becomes too thick to mix with a fork.
  • Once the dough begins to take shape, use your hands to knead it into a smooth, elastic ball. This process usually takes about 5-10 minutes.
  • Once the dough is smooth and elastic, wrap it in plastic wrap and let it rest for at least 30 minutes at room temperature. This allows the gluten to relax and makes the dough easier to roll out.
  • After resting, the pasta dough is ready to be rolled.

(B) Make the Filling:

  • Cook the potatoes: Place potatoes (skins on) in cold salted water. Bring to a boil and cook for about 20 minutes, or until easily pierced. Drain and set aside until cool enough to handle.
  • Prepare the pancetta base: Cut pancetta into small cubes. Melt butter in a saucepan over medium heat. Add pancetta, garlic, sage, and thyme. Sauté gently until the pancetta is translucent, not browned. Remove from heat.
  • Rice the potatoes: Peel the warm potatoes and rice them into a large bowl.
  • Combine: Stir in the pancetta mixture into the same bowl. Add the raw egg, salt, pepper, and nutmeg.
  • Mix until fully combined. The filling should be soft, cohesive, and spoonable - not wet.
  • Cool completely before filling pasta.

(C) Shape Tortellini:

  • Once the dough has rested, roll it out using a rolling pin or pasta machine for an even, thin sheet.
  • Dust your work surface with flour to prevent sticking, and divide the dough into smaller portions.
  • Roll pasta sheets thin (setting 6 - if using a pasta machine).
  • Cut the dough into rounds about 4 inches in diameter using a glass or round cookie cutter.
  • Place a small teaspoon of filling in the center of each round.
  • Press each round shut to form half moons, making sure the edges are pinched firmly shut.
  • Wrap each half moon around your thumb and press the ends together.
  • Repeat with the remaining dough and filling.