5 from 54 votes
Tortellini with Cheese, Ham, Peas & Mortadella
This homemade tortellini combines a filling of ricotta, parmesan, peas, mortadella, and ham with seasonings like nutmeg and pepper, wrapped in wonton wrappers shaped into rings. They are cooked briefly in chicken broth, resulting in a tender pasta with a rich, savory filling complemented by the lightness of the broth.
Prep Time
30 mins
Cook Time
10 mins
Total Time
40 mins
Servings:
4
people
Calories:
931 kcal
Course:
Soup
Cuisine:
Italian
Ingredients
Tortellini
- 1 cup peas cooked in butter
- ¾ cup ricotta cheese whole milk
- ½ cup Parmesan Cheese finely grated
- 6 lices mortadella
- 3 lices ham
- 1 egg
- ⅕ teaspoon nutmeg
- salt
- black pepper
- 28 ounces wonton wrappers (2 packages or 64 wrappers)
Broth
- 8 cups chicken broth
Instructions
- In a large food processor add peas, ricotta, parmesan cheese, mortadella, ham, egg, salt, pepper and nutmeg. Blend well until nicely mixed almost to paste like consistency. Taste and adjust the seasoning.
- On a clean and dry surface trim the wonton wrapper down to 2-inch square. Save the scraps for a later use.
- Get a small dish of room temperature water.
- Place the trimmed wonton on the clean surface and add 1/2 teaspoon of tortellini filling in the middle of it.
- With your finger, dab water all along the sides. Fold diagonally over the dough, ensuring the filling is in the middle, and seal. Slightly roll the long part over. (1/8 turn)
- Dab some water on the outer lower corners, wrap around your finger, and seal the two lower extremities. Will look like a ring with a small filling in the middle.
- Repeat until all the filling is done.
- Meanwhile in a larger wide moth pot, bring the chicken broth to a gentle boil. Add the tortellini. Cook for 2 to 3 minutes or until the tortellini are coming to the surface.
- Serve hot in shallow bowls, grate fresh parmesan cheese over it.
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Notes
- Cool leftovers completely before refrigerating in an airtight container; store broth separately to keep tortellini from becoming soggy.
- Reheat gently in a pan over medium heat for best texture.
- Freeze uncooked tortellini individually on a baking sheet before transferring to a sealed bag; they can be cooked directly from frozen with extra boiling time.
Nutrition Information
Calories
931kcal
(47%)
Carbohydrates
130g
(43%)
Protein
46g
(92%)
Fat
24g
(37%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
3g
(18%)
Monounsaturated Fat
8g
(40%)
Trans Fat
0.01g
(1%)
Cholesterol
126mg
(42%)
Sodium
3665mg
(153%)
Potassium
597mg
(13%)
Fiber
8g
(32%)
Sugar
4g
(8%)
Vitamin A
405IU
(8%)
Vitamin C
0.2mg
(0%)
Calcium
375mg
(38%)
Iron
9mg
(50%)
Nutrition Facts
Serving: 4 people
Amount Per Serving
Calories 931
% Daily Value*
| Calories | 931kcal | 47% |
| Carbohydrates | 130g | 43% |
| Protein | 46g | 92% |
| Fat | 24g | 37% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 126mg | 42% |
| Sodium | 3665mg | 153% |
| Potassium | 597mg | 13% |
| Fiber | 8g | 32% |
| Sugar | 4g | 8% |
| Vitamin A | 405IU | 8% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 375mg | 38% |
| Iron | 9mg | 50% |
* Percent Daily Values are based on a 2,000 calorie diet.