How to Fold Tortellini

Ingredients

• 1 batch Fresh Pasta Dough (rolled thin, about 1 mm thickness)
• as needed portion Filling of Choice (e.g., ricotta‑spinach, meat, or vegan cheese mixture)

Instructions

1. Prepare Dough Squares

   Roll the fresh pasta dough to a thin sheet (≈1 mm). Using a sharp knife, cut the sheet into 1½‑inch (38 mm) squares.

   Time: PT5M

2. Add Filling and Form Triangle

   Place a small dollop of filling in the center of each square. Fold the square in half to create a triangle, pressing gently to seal the edges around the filling.

   Time: PT5M

3. Easy Pinch‑Hug Method

   Hold the triangle with the tip pointing upward. Pinch the two outer tips together in front of the triangle, creating a “hug” shape around your finger.

   Time: PT3M

4. Classic Double‑Fold Method

   Push up on the bottom of the triangle to make a small crease above the filling. Bring the two outer tips underneath the tip of your finger and press to create a ring‑like fold that catches sauce.

   Time: PT4M

5. Best “Trigalini” Half‑Twist Method

   From the triangle, bring the two outer tips together around your finger and add a half‑twist before sealing. The result is a symmetrical pocket on both front and back, called a trigalini.

   Time: PT5M

6. Finish and Store

   Place the folded tortellini on a floured tray in a single layer. Cover loosely with a damp towel and let rest for a few minutes before cooking or storing.

   Time: PT3M

Nutrition Facts

Calories

250

Protein

9 g

Carbohydrates

35 g

Fat

8 g

Fiber

2 g