Tortellini with 4 Cheeses

Irresistible 4-Cheese Tortellini Recipe

Hello! We are going to prepare some tortellini that are a true hug for the stomach. This recipe combines the soft texture of the pasta filled with a sauce creamy and powerful thanks to the mixture of four cheeses. It's a comforting dish, ideal for when you want to treat yourself to homemade food with an Italian touch without complicating your life.

Preparation time

Getting organized is key to enjoying stress-free cooking. Here are the estimated times to have everything under control:

• Preparation: 10 minutes
• Cooking: 15 minutes
• Total: 25 minutes
• Servings: 4 people
• Difficulty: Easy

Ingredients

To achieve that flavor creamy and authentic, the quality of the dairy is essential. Don't skimp on the cheese, it's the soul of this dish.

• 300 g of tortellini (can be meat, cheese, or spinach, according to your taste)
• 200 ml of liquid cooking cream (heavy cream)
• 100 g of grated Parmesan cheese (better if it's Parmigiano Reggiano)
• 75 g of blue cheese (Roquefort or Gorgonzola type)
• 50 g of Cheddar cheese (preferably cured for more flavor)
• 50 g Emmental cheese
• 1 shallot or 1 small onion
• Extra virgin olive oil
• Freshly ground black pepper
• Salt to taste

If you can't find shallots in your local market, you can perfectly substitute them with white onion or even very finely chopped leek for a milder flavor. In case the cheese blue cheese is too strong for you, you can change it for a Brie cheese without rind or increase the amount of Emmental, although you will lose that characteristic spicy contrast of the four cheeses.

Utensils we will use

You don't need professional equipment, the basics of your kitchen are enough for this recipe:

• Large pot (for cooking pasta)
• Large frying pan or shallow casserole (for the sauce)
• Cutting board
• Sharp knife (paring or chef's knife type)
• Grater (if you buy the cheeses in block)
• Wooden spoon or silicone spatula
• Colander or strainer

Preparation

1. Prepare the ingredients

   Peel the shallot (or onion) and chop it into a brunoise, that is, into very small cubes of approximately 2-3 mm. If you have bought the cheeses in block, it is time to grate the Parmesan, cheddar and Emmental, and crumble the blue cheese into small pieces so that they melt uniformly.

2. Sauté the aromatic base

   Place the large frying pan over medium heat. Add a drizzle of olive oil. When hot, add the chopped shallot with a pinch of salt. Let it poach gently until transparent and tender, without burning, which will take about 5 minutes.

3. Create the creamy base

   Pour the 200 ml of liquid cream over the poached shallot. Keep the heat medium-low and let it warm up without coming to a violent boil.

4. Melt the cheeses

   It's time for magic. Lower the heat to minimum. First add the blue cheese and stir with a wooden spoon until dissolved. Next, add the Emmental and cheddar. Stir constantly in circles. Finally, add the Parmesan. The key is patience: we want them to melt into a homogeneous cream, not for the oil to separate due to excessive heat.

5. Cooking the pasta

   While the sauce integrates over very low heat, put the large pot with plenty of water to boil. When it comes to a boil, add a generous spoonful of salt and the tortellini. Cook according to the manufacturer's time, but I recommend leaving them one minute less than indicated so they are «al dente».

6. Combine pasta and sauce

   Before straining the pasta, reserve half a cup of the cooking water (full of starch). Drain the tortellini and add them directly to the pan with the cheese sauce.

7. Finish the dish

   Slightly raise the heat and stir carefully (with enveloping movements so as not to break the filling) for 1 minute. If you see that the sauce is too thick, add a splash of the cooking water you reserved. This helps to emulsify and make the sauce adhere perfectly to the pasta. Add freshly ground black pepper to taste.

To finish and serve

Once the sauce has the desired consistency and coats each piece of pasta, remove from heat immediately. Adjust salt if necessary (be careful, because the cheeses already provide a lot of saltiness). Serve immediately in deep plates, preferably hot so that the sauce does not clump. To accompany and cleanse the palate between such intense bites, I suggest having a good rosemary and garlic focaccia freshly baked, which is wonderful for soaking up any sauce left on the plate.

Nutritional Information

Here are the approximate values for each serving of this delicious dish:

• Calories: 580 kcal
• Proteins: 22 g
• Fats: 35 g
• Carbohydrates: 45 g
• Fiber: 3 g

Note: Values are estimates based on standard ingredients and may vary depending on the specific brands of cheeses or pasta you use at home.

5 keys to make it perfect

Sometimes, small details make the difference between a correct dish and a memorable one. Here are my secrets:

1. The temperature of the cheeses: Take the cheeses out of the fridge about 20 minutes before cooking. If they are at room temperature, they will melt much faster and more uniformly into the cream, avoiding lumps.

2. Cooking water is gold: Never throw away all the pasta cooking water. That cloudy liquid is full of starch that helps bind the sauce. If the sauce is too dense (common when using a lot of cheese), a splash of this water brings it back to life without diluting the flavor.

3. Parmesan quality: Avoid pre-grated «powder» cheese in a bag. Buy a wedge and grate it yourself just before serving. The flavor and melting ability are incomparable and will elevate the level of your recipe.

4. Don't overcook the pasta: Being stuffed pasta, if you cook it too much it can open and lose the filling in the water. Al dente is always better, plus it will finish cooking that last minute in the pan with the sauce.

5. The touch of pepper: Black pepper is the perfect counterpoint to the fat of the cheese. Be generous with the grinder at the end; that spicy and aromatic touch awakens the palate to so much creaminess.

When is it ideal to enjoy it?

The tortellini with 4 cheeses are a hearty and energy-filled dish. I especially recommend them for a family weekend meal or as a single dish on a cold winter day, when the body craves calories and comfort. It's not the lightest dinner to go to sleep right after, but it works wonderfully if you have guests and want to ensure success.

If you are planning a complete menu and want something fresher to balance it, you can start with some caprese skewers with watermelon, which will provide freshness and acidity before the main course.

Comparison table

If you like this recipe, you'll probably be interested in other pasta options. Here I help you differentiate it from other popular alternatives so you can choose the best one for today.

Frequently asked questions (FAQ)

Share your experience

Cooking is for experimenting and sharing. Did you dare to change any cheese? Did you add your personal touch? Leave your comment and share your own little tricks! I'd love to know how they turned out or if you paired them with that Italian salad we sometimes talk about.

Culinary glossary

So you don't get lost with the terms, here's a small guide to what we've talked about:

Brunoise

It's a way of cutting vegetables into small, uniformly sized cubes, generally 2 to 3 millimeters. It's used so that the vegetable cooks quickly and integrates into sauces without finding large pieces.

Al dente

Italian expression that refers to the cooking point of pasta where it is cooked but retains a slight firmness when bitten. It is not soft or mushy.

Emulsify

Process of mixing two liquids that normally don't combine easily (like fat and water/cream) to create a homogeneous and creamy mixture, generally by whisking or constant movement.

Poach

To cook a food (like onion) in fat over low heat so that it softens and releases its juices without browning or darkening too much.

Reduce

To cook a sauce or liquid over low heat with the pot uncovered so that the water evaporates, thus concentrating the flavors and thickening the texture.

Tortellini with 4 Cheeses

Four Cheese Tortellini: step-by-step recipe creamy and very smooth. Ideal for sharing. Serve immediately and adjust spiciness and salt to your taste.

Type: Recipe

Cuisine: Mexican

Keywords: tortellini, the, cheeses, Mexican, salads, recipe, easy, homemade

Recipe Yield: 4 servings

Calories: 200 kcal

Preparation Time: PT20M

Cooking Time: PT12M

Total Time: PT32M

Recipe Ingredients:

• Preparation: 20 minutes
• Cooking: 12 minutes
• Rest: 30 minutes
• Total: 1 hour and 2 minutes
• 300 grams of 000 flour
• 3 eggs
• 1 tablespoon salt
• 2 tablespoons of olive oil
• 150 grams of grated Parmesan cheese
• Use cheeses that do not contain much liquid to prevent the filling from becoming watery and losing firmness during cooking.
• Do not stretch the dough too thin so that it does not break or fall apart when you add the filling.
• Use a uniform cutter so that all tortellini are the same size, ensuring even cooking.
• When assembling them, make sure to seal the corners well so they don't open when cooking, which could affect the presentation and filling.
• If not consuming immediately, freeze them in an appropriate bag and cook them directly without thawing to keep their texture and flavor intact.
• Control the amount of cheese to prevent the filling from becoming liquid or falling apart during cooking.
• Prepare the dough with ingredients at room temperature to obtain a uniform and manageable texture.
• Make sure to seal the tips of the tortellini well so they don't open during boiling.
• Use water with plenty of salt, as different brands of La Moderna recommend, to enhance flavor and prevent the pasta from sticking.
• Try different cheeses in the filling to create variations, such as a mix with gorgonzola cheese or mozzarella di bufala.
• Make small cuts in the stretched dough to detect if the filling is escaping and correct before final assembly.
• To add a special touch, accompany with a blue cheese sauce or a hint of grated truffle.
• For family dinners, accompanied by a glass of dry white wine, for a moment of traditional celebration.
• For lunches with friends, as a main dish that reflects the identity of classic Italian cuisine.
• For special occasions, such as Christmas gatherings or anniversaries, where the texture and flavor of the cheese stand out for their quality.
• As part of a weekly menu to vary recipes, combining with fresh salads or roasted vegetables, like those from La Finestra.
• Always check the temperature of the dough: it should be moist but not sticky, adjusting with flour if necessary.
• Do not overload the tortellini with cheese, as this could make it difficult to close and affect their shape.
• Practice with small portions to perfect the sealing technique and prevent them from opening during cooking.
• Use appropriate utensils such as cutters or molds to ensure uniformity and facilitate assembly.
• Keep the cooking time short so the pasta is al dente and doesn't become hard or overcooked.
• Tortellini with 4 Cheeses
• Four cheese blend, artisanal dough
• Italian tradition, variety in cheeses, assembly technique
• Classic Lasagna
• Pasta sheet, ricotta cheese, meat sauce
• Larger quantity of ingredients, ideal for large groups
• Meat ravioli
• Meat filling, thin dough
• Filling variant with a more robust flavor
• Pasta with vegetables
• Assorted vegetables, long pasta
• Focus on vegetable ingredients, lighter option

Recipe Instructions:

Preparation: :

Preparation: 20 minutes

Cooking: :

Cooking: 12 minutes

Rest: :

Rest: 30 minutes

Total: :

Total: 1 hour and 2 minutes

Step 1 :

Always check the temperature of the dough: it should be moist but not sticky, adjusting with flour if necessary.

Step 2 :

Do not overload the tortellini with cheese, as this could make it difficult to close and affect their shape.

Step 3 :

Practice with small portions to perfect the sealing technique and prevent them from opening during cooking.

Step 4 :

Use appropriate utensils such as cutters or molds to ensure uniformity and facilitate assembly.

Step 5:

Keep the cooking time short so the pasta is al dente and doesn't become hard or overcooked.

Editor's Rating:
4.9