Tortellini Cheese Filling
Submitted by angie2002
Three-cheese tortellini filling with ricotta, mozzarella, and cottage cheese, seasoned with mace, thyme, and garlic. Makes 6 cups and freezes beautifully for up to 3 months.
YIELD
6 cups fillingPREP
20 minCOOK
5 minREADY
25 minMaking your own tortellini filling is one of those small kitchen victories that pays off in a big way. This three-cheese blend of ricotta, mozzarella, and cottage cheese creates a filling that’s creamy, stretchy, and savory all at once.
Sautéed onion and garlic give it backbone, while mace and fresh thyme add a warm, aromatic layer that store-bought tortellini just can’t touch.
The recipe yields a generous 6 cups, and it freezes in portioned bags for up to 3 months. Make it on a Sunday, stash it in the freezer, and you’re set for homemade pasta nights whenever the mood strikes.
Pro Tips
- Drain cottage cheese and ricotta well before mixing. Excess moisture makes the filling soupy and harder to work with.
- Grate the mozzarella on the fine side of a box grater so it blends evenly into the softer cheeses.
- Beat the eggs lightly before folding them in. They act as a binder, so you want them distributed throughout, not in streaks.
- Freeze in 1-cup portions so you can thaw only what you need for a single batch of tortellini.
Ingredients
Directions
Heat oil over medium heat in a small pot, add the onions and garlic and cook, stirring, 5 minutes.
Scrape mixture into a large bowl and add the salt, pepper, mace, thyme and three cheeses.
Mix well, add the eggs and mix to incorporate.
Stuffing can be stored, covered, in the refrigerator for up to 5 days.
To freeze, place 1-cup amounts of stuffing in air-tight freezer bags or containers, label and place in freezer for up to 3 months.
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