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Photo of Garlic Alfredo Tortellini by Deviyani Srivastava at BetterButter

Garlic Alfredo Tortellini

Deviyani Srivastava
90 minutes
Prep Time
20 minutes
Cook Time
6 People
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ABOUT Garlic Alfredo Tortellini RECIPE

A friend of mine once treated us to tortellini, I wanted to make it again at home but couldn't find any in the market. So my friend told me the whole process of making this at home. Time consuming but worth all the extra effort.

Recipe Tags

  • Veg
  • Hard
  • Dinner Party
  • Italian
  • Simmering
  • Roasting
  • Whisking
  • Boiling
  • Chilling
  • Sauteeing
  • Main Dish

Ingredients Serving: 6

  1. For the dough:
  2. 2 cups flour, plus extra for rolling the pasta
  3. 1/2 teaspoon salt
  4. 3 eggs
  5. For the filling:
  6. 2 cups Riccota cheese
  7. salt to taste
  8. Black pepper powder as per taste
  9. For preparing the Tortellini:
  10. 2 cloves garlic, minced
  11. 1 tablespoon butter
  12. 1 tablespoon flour
  13. 1 cup grated parmesan cheese
  14. 1 cup milk
  15. 1/2 cup cream


  1. Making the dough: Whisk together the flour and salt in a medium mixing bowl. Create a deep well in the middle of the flour and crack the eggs into this well.
  2. Whisk the eggs and gradually start pulling in flour from the bottom and sides of the bowl. Do not rush this step. Start forming a very soft dough.
  3. The dough should not be sticky. Keep kneading and finally place in a dry bowl, keep covered for at least 30 minutes. (You can refrigerate this dough for up to 24 hours for using).
  4. When making the pasta, make sure the dough is at room temperature. Use a pasta making machine or else sprinkle some flour on the counter top and using a rolling pin, flatten out the pasta. Take a round cutter and cut out round circles.
  5. For the filling: In a bowl mix ricotta cheese, salt and pepper as per taste. (You can add your choice of filling as per taste). Mix well to combine.
  6. Place 1 spoon of filling in the middle of each round of pasta. Dip your finger in the bowl of water and run it along the edge of the round to moisten. Fold the dough over to form a half moon.
  7. Draw the two corners together to form a rounded bonnet-shape. Press tightly to seal. Toss with flour, set aside.
  8. Bring a large pot of water to a boil and add a tbsp of salt. Lower the tortellini into the water with a slotted spoon. Stir to prevent them from sticking to the pot or each other.
  9. Cook until all the tortellini have bobbed to the surface of the water this takes about 5 minutes. Set aside.
  10. Melt butter in a saucepan over medium heat. Add garlic, saute for 2 minutes.
  11. Next add in flour keep stirring until lightly browned this takes about 1 minute. Gradually whisk in the milk and cook, whisking constantly until slightly thick.
  12. Stir in cheeses until melted, pour in the cream. Season with salt and pepper, to taste. Stir in tortellini and gently toss to combine.
  13. Serve immediately, garnished with a Basil leaf.

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Dr Deepashree Pai Raiker
Dr Deepashree Pai Raiker   Oct-25-2016

wow....really looks yummy. lot of hard work too!

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