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Homemade Ricotta Tortellini with Tomato Brodo

· Recipes

If you know me, you would know that I love making a dish from scratch, like have full control over every element. t is a recipe from the first cookbook I ever bought, Flour and Water. This dish was the first to reach that status of completely homemade.

Homemade Ricotta cheese filling stuffed into a freshly made Pasta dough and doused with a clear tomato extract liquid. Yup, that clear liquid is pure tomato essence, slowly extracted drip by drip from salted pureed tomatoes.


  • Ripe Tomatoes, about 1kg
  • 200g Milk
  • 50g Cream
  • 1 Lemon
  • 180g 00 Flour
  • 2 eggs
  • Fresh Basil
  • Parmigiano 
  • Chives/Spring onion
  • Extra Virgin Olive Oil
  1. Coarsely chop the tomatoes in food processor with couple of heavy pinches of salt
  2. Transfer to sieve with cheese cloth and drain for at least 10 hours. 
  3. Make Ricotta Cheese by combining milk and cream and heat to at least 82C but not boiling. 
  4. Add lemon juice tablespoon at a time until the whey separates. Give it about 5 mins to fully separate with the heat off. 
  5. Drain the ricotta over a sieve with cheese cloth for about 8 10 mins depending on how dry you like your ricotta cheese. 
  6. Make Ricotta filling with Ricotta, Parmiggiano, Spring onions, Lemon Zest, Lemon Juice, salt and pepper to taste. Fill into Piping bag
  7. Make Pasta
  8. cut into Squares and fold into tortellini shape
  9. Boil made Tortellini until it floats and heat up the tomato extract
  10. Assemble the dish with some chiffonade of fresh Basil