Homemade Mushroom Tortellini Recipe

DIY filled pasta is labor-intensive, but impressive, delicious, and worth the effort.

One row of formed ravioli, one row with a dollop of mushroom filling that isn't folded yet.

Serious Eats / Vicky Wasik

In This Recipe

Why This Recipe Works

  • A mix of mushrooms gives the filling a more complex flavor.
  • Cooking down the mushrooms until very dry and thick makes the tortellini easier to stuff and ensures they keep their shape while cooking.

I've always had a thing for tortellini. I like that they look like plump little rings for even littler fingers. I like that they were supposedly inspired by Luciana Borgias' bellybutton. And I like that they're perfectly designed for catching brothy sauces in their folds. I even like that at fancy supermarkets they come in so many flavors. What I don't like is how, once you get them home and cook them up, they taste almost exclusively of dough. I don't know about you, but I have yet to meet storebought tortellini—fresh, frozen, or dried—that I wanted more than, say, its ravioli counterpart. Which is why I especially like that I can make them myself.

If you're new to making fresh pasta, I've written a pretty thorough guide that you can reference when it comes to dough basics. But in short, all you'll need to get started is all-purpose flour, eggs, and salt. Plus, of course, your tortellini filling. It's not the most challenging of dishes to make, but I'm not gonna lie: In the world of labor-intensive foods, tortellini definitely fall into the realm of time-consuming, repetitive tasks. To make a meal for two will take you around half an hour of piping and folding.

But it's time well-spent, I promise! They're delicate, flavorful showstoppers that also lend themselves well to cooking with a partner or group of friends. Make it a social event and the time will fly.

Traditionally, tortellini are filled with minced and browned veal or pork loin, typically mixed with prosciutto and Parmesan cheese. The petite, plump pasta is served in a simple, sticky beef broth—a soupy winter dish known as tortellini en brodo. But this technique will work with any filling, from ricotta and Parmesan with a dash of nutmeg to butternut squash purée, and beyond. Here's how to get it done.

The Filling

The very first step should be making your pasta dough and swaddling it tightly in plastic wrap. That way the dough can rest and hydrate while you prepare the filling. As for filling? While you're welcome to go with a classic meat-and-cheese mixture, I decided to stuff my tortellini with a savory mushroom-and-Parmesan filling and serve them in a brown butter sauce.

No matter what ingredients you use to stuff your pasta, it should be the texture of a dry paste—anything looser will make your tortellini prone to leakage and explosion when it comes time to cook them. This means cooking down any moist filling gently until all of its excess moisture is evaporated.

The Tools

Using a two inch biscuit or cookie cutter to stamp out circles for tortellini in pasta dough.

Serious Eats / Vicky Wasik

Shaping tortellini may seem daunting but it's really pretty simple, provided you have the right tools. Is it possible to make tortellini without a cookie cutter? Sure. Would I ever in a million years want to? Absolutely not. So before moving forward, make sure you have a round cookie cutter, ring mold, or biscuit cutter on hand. Don't have one? Try a small metal can, like a tomato paste can—my recipe is designed to work with a two-inch circle, but the same principles apply no matter what size you use. If you want to make enormous tortellini (or ridiculously tiny ones), be my guest.

You'll also want to have your filling cooled and ready. For each two-inch circle of dough we'll be working with, you'll want half a teaspoon of filling; if you're comfortable eyeing the amount, use a pastry bag (or a ziplock bag with one corner snipped off) since it's a little faster and neater. Otherwise, just grab a measuring spoon and keep it handy.

Finally, you'll want a pastry brush and a small bowl of water to seal the dough further down the line. Some people use egg whites instead of water, and if you have extra lying around, that's fine; it's just not necessary.

Once all your tools are within easy reach, it's time to start rolling that dough. To keep it from drying out, work with just a quarter of your dough at a time, keeping the rest under plastic or a kitchen towel. Roll it out to just thinner than 1/16 of an inch—usually the second-to-last setting on your pasta machine. Then, lay the dough out on a large, flat surface lightly dusted with flour (semolina flour is ideal, since it won't make your dough gummy if it gets moistened, but all-purpose is perfectly fine).

The Shaping

Working so that there's little-to-no space between the perimeter of each circle, you should be able to get roughly 30 circles from each quarter-batch of dough. You'll want to give the cookie cutter a little twist to make sure it cuts through all the way—there's nothing more annoying than having to go back and re-cut each circle. When they're all stamped, lift the excess dough up and cover all but a couple of circles with a kitchen towel to keep them from drying out.

As you become more confident and comfortable with the process, you can increase your efficiency by placing ten or so dollops of filling at a time, brushing all 10 disks with water, and then folding them one by one.

Two rows of cut circles of pasta dough for tortellini.

Serious Eats / Vicky Wasik

If you stopped shaping after just folding each circle in half, you'd have a very small mezzaluna.

Fingers folding pasta dough over filling to make a tortellini (or mezzaluna if left as is).

Serious Eats / Vicky Wasik

You can take a fork and press it like so, for some pretty detailing. Keep that skill in your back pocket for a less labor-intensive meal than tortellini. Using a three- or four-inch cookie cutter will make it an even easier dish.

Using a fork to add detailing to mezzaluna pasta.

Serious Eats / Vicky Wasik

But, if you carefully bring together the corners of the semi-circle and tuck one corner behind the other, voilà! Tortellini complete.

Either freeze for later use, or drop them into salted boiling water for four to five minutes and serve with a drizzle of olive oil or a ladleful of brown butter, with some Parmesan cheese to top.

Two rows of formed but uncooked tortellini.

Serious Eats / Vicky Wasik

Yeah, you'll be feeling pretty good about yourself right about now.

February 2015

Recipe Details

Homemade Mushroom Tortellini Recipe

Prep 2 hrs
Cook 30 mins
Active 2 hrs
Total 2 hrs 30 mins
Serves 4 to 6 servings

DIY filled pasta is labor-intensive, but impressive, delicious, and worth the effort.


  • 5 ounces shiitake mushroomscleaned and trimmed

  • 5 ounces cremini mushroomscleaned and trimmed

  • 5 ounces oyster mushroomscleaned and trimmed

  • 2 1/2 tablespoons butter

  • 2 small shallots, finely minced (about 1/4 cup)

  • 3 medium cloves garlic, minced (about 1 tablespoon)

  • 1 teaspoon fresh thyme leaves, minced

  • Kosher salt and freshly ground black pepper

  • 1/2 cup dry red wine

  • 1 teaspoon Worcestershire sauce

  • 3/4 ounces grated Parmesan cheese (approximately 1/2 cup loosely packed) plus more for serving

  • 1 recipe classic fresh egg pasta dough

  • A few tablespoons olive oil or brown butter for serving


  1. Place mushrooms in the work bowl of a food processor. Pulse until chopped into pieces no larger than 1/4 inch, 8 to 10 short pulses.

  2. Melt butter in a large skillet over medium heat. Add mushrooms and cook until softened, 3 to 5 minutes. Add shallots, garlic, and thyme and season with salt and pepper. Reduce heat to medium-low and continue cooking, stirring frequently, until mixture is dry and starting to brown, 15 to 20 minutes.

  3. Add red wine and Worcesterhire sauce. Increase heat to high and cook, stirring, until no visible liquid remains, approximately 1 minute. Remove from heat and stir in Parmesan cheese. Season to taste with salt and pepper. Transfer mixture to a food processor or blender and process until smooth. Transfer to a plate and spread into a thin layer. Transfer to refrigerator to cool completely.

    Mushroom filling for tortellini on a spoon.
  4. Meanwhile, divide dough into 4 even sections. Working one section at a time, with remaining sections tightly wrapped in plastic, roll dough through machine until sheet is just under 1/16 of an inch thick (typically second-to-last setting). For a detailed description of this process, see steps 5 through 10 of our fresh pasta recipe.

  5. Lay dough out on a lightly floured surface. Use cookie cutter to cut circles as close together as possible, twisting each time to cut all the way through. Each sheet of dough should yield roughly 30 disks. Remove excess dough and cover with a kitchen towel to keep moist. (Excess dough can be re-kneaded and rolled again for a higher yield.)

    Lifting up the extra dough after cutting out circles for tortellini.
  6. Using a pastry bag, ziplock bag, or measuring spoon, add 1/2 teaspoon of filling to the center of the first disk. Lightly moisten edges of disk with pastry brush dipped in water.

    Brushing the edge of tortellini with water.
  7. Fold disk over into a semi-circle and, working from one edge and carefully pressing out any extra air, create a seal around the filling. If the dough feels like it's sticking to the surface below, you're using too much water.

    Rolling the dough circle for tortellini into a half moon shape.
  8. Pick up both corners of semi-circle and bring them toward each other, working slowly to prevent dough from splitting.

    Pick up both corners of semi-circle and bring them toward each other.
  9. Tuck one corner behind the other and press together. Place finished tortellini on parchment paper dusted with semolina or flour. Repeat with remaining dough. Tortellini can be frozen and transferred to a zipper-lock freezer bag for up to 2 weeks at this point.

    Tuckubf one corner behind the other and press together to complete shaping tortellini.
  10. Cook tortellini in salted boiling water until tender, approximately 4 minutes. Drain, reserving 1 cup of pasta cooking water. Return to pot, add olive oil or brown butter along with a splash of pasta water and cook over high heat, tossing constantly until sauce emulsifies and coats the tortellini, adding more pasta water as necessary. Serve immediately, sprinkled with grated Parmesan.

Special Equipment

2-inch cookie cutter, pastry brush, pasta machine

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Nutrition Facts (per serving)
403 Calories
17g Fat
48g Carbs
14g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 403
% Daily Value*
Total Fat 17g 22%
Saturated Fat 6g 31%
Cholesterol 77mg 26%
Sodium 458mg 20%
Total Carbohydrate 48g 17%
Dietary Fiber 2g 5%
Total Sugars 2g
Protein 14g
Vitamin C 1mg 7%
Calcium 132mg 10%
Iron 3mg 18%
Potassium 481mg 10%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)