Learn to make homemade tortellini with creamy goat cheese and scallion filling, served in savory chicken broth. Simple sophistication in a bowl. This comforting dish features tender homemade tortellini filled with goat cheese and fresh scallions, served in a warm, flavorful chicken broth. Perfect for a cozy dinner, it combines delicate pasta with a rich, savory filling, finished with a sprinkle of Parmesan and scallions.
YIELD
6 servingsPREP
45 minCOOK
20 minREADY
1½ hrsChef Tips
- Save time: Use wonton wrappers from the local supermarket to save time and avoid making or cutting your own pasta sheets.
- Avoid Overfilling: Use exactly 1 tsp of filling to prevent bursting during cooking. A small cookie scoop helps with consistency.
- Seal Tightly: Press out air pockets when sealing to prevent tortellini from opening in the water.
- Keep Pasta Moist: Work quickly or cover rolled-out dough with a damp towel to avoid drying, which can make folding difficult.
- Test Doneness: Fresh pasta cooks faster than expected. Check after 5 minutes to avoid mushy tortellini.
- Make Ahead: Formed tortellini can be frozen on a tray, then transferred to a freezer bag. Cook from frozen, adding 1–2 minutes to the boiling time.
Making your own pasta?
Optional Variations
- Herb-Infused Filling: Add 1 tbsp finely chopped fresh parsley or basil to the filling for a brighter flavor.
- Creamy Sauce Option: Instead of broth, toss cooked tortellini in a light cream sauce with garlic and Parmesan for a richer dish.
- Vegetarian Broth: Swap chicken broth for vegetable broth to make it vegetarian-friendly.
- Spicy Kick: Add a pinch of red pepper flakes to the filling or broth for subtle heat that it counter-balanced with the creamy goat cheese.
Ingredients
Directions
- Prepare the Filling:
In a large mixing bowl, mash the goat cheese with a fork until smooth and creamy. Add the finely chopped scallions (6 of them, reserving 2 for garnish), eggs, nutmeg, and Parmesan. Mix thoroughly until well combined. Cover and refrigerate while preparing the pasta to firm up slightly for easier handling.
- Roll Out the Pasta: If using fresh pasta dough, divide it into 4 pieces. Using a pasta roller, roll out one piece at a time to the thinnest setting, keeping the others covered to prevent drying. Lay the sheets on a lightly floured surface. Cut into 2-inch squares using a knife or cutter. (If using wonton wrappers, skip to step 3.)
- Form the Tortellini:
Place 1 teaspoon of goat cheese filling in the center of each pasta square. Lightly brush the edges with water to help seal. Fold one corner over to the opposite corner to form a triangle, pressing firmly to seal and remove air pockets. Bring the two bottom points of the triangle together, overlapping slightly, and pinch to seal tightly. Place formed tortellini on a floured tray and cover with a clean towel. Repeat until all filling and pasta are used.
- Prepare the Broth: In a 4-quart saucepan, bring the chicken broth to a gentle simmer over medium heat. Keep warm.
- Cook the Tortellini: Bring 6 quarts of water to a boil in a large pot and add 2 tbsp kosher salt. Drop the tortellini into the boiling water in batches to avoid crowding. Cook until tender but al dente, about 7–10 minutes for fresh pasta (or 3–5 minutes for wonton wrappers). Test one for doneness. Use a slotted spoon to transfer cooked tortellini to the simmering broth.
- Finish and Serve: Finely chop the remaining 2 scallions. Add them to the broth with the tortellini. Taste the broth and adjust seasoning with salt or pepper if needed. Ladle tortellini and broth into bowls, sprinkle with extra Parmesan, and serve immediately.
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