Tortellini with Prosciutto, Parmesan and Smoked Gouda with Arugula Pesto

  • Recipe difficulty: Medium
  • 0 of 5
  • Preparation time: 
  • Course: Main dishes

This recipe was prepared using Braun MultiQuick Hand Blender with its food processor attachment. 


Yield: about 48

Pasta Dough

  • 2 1/2 cups all-purpose flour
  • 4 large eggs
  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon coarse salt

Arugula Pesto                         

  • 4 cups baby arugula
  • 1/2 cup Italian flat-leaf parsley
  • 1/2 cup toasted walnuts
  • 1/4 cup grated Parmesan cheese
  • 2 garlic cloves, chopped
  • Grated zest of 1 lemon
  • 2 teaspoons lemon juice
  • 1 cup olive oil
  • 3/4 teaspoon salt


  • 1 1/2 cups ricotta cheese
  • 3 ounces prosciutto, finely chopped
  • 1/2 cup shredded smoked Gouda cheese
  • 3 tablespoons grated Parmesan cheese
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 1 large egg
  • 1 recipe pasta dough

1. Put the flour, eggs, oil, and salt into a food processor. Pulse until the dough begins to form a mass, about 2 minutes.

2. Transfer the dough to a lightly floured surface and knead until the dough is elastic and smooth, about 5 minutes. Cover with plastic wrap; let rest 30 minutes.

3. To make the pesto, combine the arugula, parsley, walnuts, cheese, garlic, lemon zest, lemon juice, olive oil, and salt in a food processor and process until smooth. Transfer to a bowl. Cover and refrigerate until ready to use.

4. To make the filling, combine the ricotta, prosciutto, smoked Gouda, Parmesan, parsley, and egg in a large bowl. Cover and refrigerate until ready to use.

5. To make the tortellini, cut the dough into 4 equal pieces. Keep unused dough covered in plastic wrap while working with one piece. On a well-floured surface, with a floured rolling pin, roll out one piece of dough to

1/8-inch thickness. With a 2 1/2-inch cookie cutter, cut dough into 12 rounds.

6. Place a scant teaspoon of filling in the center of each round. Lightly moisten the edges with a pastry brush dipped in water. Fold the top of the round over the filling to make a half-moon. Pick up both corners and bring them toward each other. Tuck one corner behind the other and press together. Place the tortellini on a baking sheet lined with a clean, lightly floured kitchen towel. Repeat with the remaining dough and filling. You should have a total of about 48 tortellini.

7. At this point, tortellini can be frozen and transferred to a zipper-close freezer bag for up to 3 weeks.

8. To cook the tortellini, bring a large pot of salted water to a boil. Add the tortellini, in batches, and cook until the tortellini begin to float to the surface, about 3 minutes. Drain; transfer to a large bowl. With a rubber spatula, gently toss the tortellini with the pesto until lightly coated. Serve at once. 

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