Sourdough Tortellini (Ring of Pasta for Broth or Cream)
Sourdough tortellini — little plump, button rings of filled pasta, pinched from a thin sourdough sheet and boiled in broth or a silky sauce. A satisfying weekend project.
By Maya Ellison · Updated August 21, 2026 · 1 min read
Sourdough tortellini are the small, plump rings of filled pasta that look like earrings and eat like a reward. A thin sheet of sourdough pasta, a ricotta or meat filling, and the classic fold-around-the-finger pinch transform into a pouch that's meant for broth or a silky butter.
The ring is the point
Unlike ravioli's flat pillow, a tortellini is a single round folded into a half-moon, then the two ends drawn around and pinched into the signature ring. It's a shape that says "I made pasta" louder than almost any other — and it holds a sauce or a clear broth in that golden circle.
Thin dough, small filling
Filled shapes ask for a very thin sheet of pasta so the ratio of pasta to flesh stays delicate. Roll the sourdough pasta dough to near-transparent, dot a small mound of ricotta or filling in one, and keep the rest of the rounds under a cloth so they don't dry out before you get to them.
The pinch that makes it
Fold, seal, and press the two ends of the half moon together around your finger to create the ring. The pinch that seals the ends is the whole shape, and once it clicks it becomes second nature — worth ten minutes of practice the first time.
Serve it the right way
Tortellini in a clear, swirling broth is the classic — and the most forgiving. A spoon of brown butter and Parmesan over a small stack also lets the ring show. Boil fresh tortellini 3-4 minutes; frozen, straight in the pot with an added minute.
Ingredients
Weights in grams are the source of truth; cup measures are approximate.
- 1 recipe [sourdough pasta dough](/sourdough-pasta-recipe), rolled thin (about 230 g 00, 3 eggs, 100 g starter)
- 150 g ricotta, drained, for the filling
- 1 egg yolk, beaten
- 30 g fine Parmesan, grated
- a pinch of nutmeg, pepper
- Fine flour or semolina, for the bench
Method
Make and rest the sourdough pasta dough, then roll it very thin — the sheet needs to read, single, translucent sheet for filled shapes.
Mix the filling: ricotta, egg yolk, Parmesan and nutmeg whipped until satin, and the logs then refrigerated 30 minutes to firm.
Stamp rounds with a cookie cutter or a small glass, about 7-8 cm across. Place a small dollop of filling in the center of each and keep the rest covered.
Fold the round over to a half-moon and pinch, wetting the edge. Then draw the two ends around your finger and pinch them together to make the classic ring.
Boil in salted water or serve in clear broth for an authentic rich. Boiled tortellini done in 3-4 minutes when they rise.
Frequently asked questions
How is tortellini different from ravioli?
Ravioli is two sheets pressed around a filling; tortellini is a single round, folded and pinched into a ring. Both are filled — one per patch, the other a button.
Why does the dough need to be so thin?
Filled pasta doubles in thickness where it folds. A thin, translucent sheet means the pinched, filled tortellini keeps a silky dough-to-filling ratio instead of a doughy lump.
Can I freeze filled tortellini?
Yes — freeze them flat, not touching, on a semolina-dusted tray, then bag them. Cook from frozen and add 1-2 minutes on the boil.