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Homemade Tortellini in Botticelli's Tomato & Basil Sauce

Homemade Tortellini in Botticelli's Tomato & Basil Sauce

This Valentine's Day...

Celebrate the love in your life by making homemade Tortellini tossed in Botticelli's Tomato & Basil Sauce.



  • 2 tbsp unsalted butter

  • 1/2 cup dry white wine
  • 1/2 cup meat broth

  • 1 pinch coarse sea salt

  • freshly ground black pepper

  • 3 1/2 oz pork loin or butt (the more fat the better)

  • 5 1/2 oz mortadella, roughly chopped

  • 1 egg

  • 4 oz grated Parmigiano-Reggiano

  • 1 tsp fine sea salt

  • a pinch or two of nutmeg

  • 1 fresh sprig of rosemary



*the filling can be prepared a day in advance

Cut the pork into chunks, season with coarse sea salt, cook in a skillet with butter over low heat. Add pinch coarse sea salt, black pepper, and rosemary. Cover with a lid and stir occasionally.

Grind the prosciutto & mortadella. Place it in a bowl & set aside.

Grind the cooked pork with any remaining cooking juices. Add it to the bowl with other ground meat.

Add the egg to bind it together. Add a pinch of nutmeg, grated cheese, & 1 tsp fine sea salt.. Mix thoroughly. Wrap tightly with plastic wrap & refrigerate for 3 hrs.




  • 4 cups 00 flour, plus extra

  • 4 eggs


To prepare the tortellini pasta dough, on a clean work surface form a well with the flour with enough space in the center to hold the eggs. Crack the eggs into the center of the well, beat with a fork while slowly incorporating the flour. Gently knead the dough with your hands until a smooth pliable dough is formed, about 8-10 minutes. Wrap the ball of dough tightly in plastic wrap & let it rest at room temperature for about 30 minutes.

Divide the dough into 6 pieces (be sure to cover the dough you are not rolling so it doesn't dry) Roll each peice of dough out with a rolling pin before passing it through a pasta machine. Sprinkle the machine lightly with flour & run each piece of dough through setting #1. Proceed by passing the dough through each setting once narrowing it down each time until you get to the 2n to last setting. Repeat with the other pieces of dough.




Use a pizza wheel to cut the dough into 1 1/4 inch squares. Working quickly, place a small nugget of filling about the size of a hazelnut into the center of the dough square. Fill all the squares.

To form the tortellini, carefully enclose the filling of your pasta square. Form a triangle with the tip facing upwards. Seal the top of the triangle & carefully seal the sides by pressing firmly but not letting any of the filling escape. Fold the corners of the base towards you on each side. Hold one corner with your thumb & index finger (your thumb should be on the outside of the triangle base while your index finger is holding on the inside corner.) Your index finger will push up on the pasta filling making it nice and plump. Seal the two points together, squeezing very hard to ensure the sealed area remains closed while the pasta cooks. Repeat & form all the tortellini. Line them on a sheet tray lined with a kitchen towel & let them dry.




  • 2 jars of Botticelli's Tomato & Basil Sauce

  • Botticelli's Destination Series Extra Virgin Olive Oil
  • 1 cup reserved pasta cooking water

  • 1/2 cup grated Parmigiano-Reggiano cheese

  • fresh basil leaves

  • fresh Burrata

  • salt & freshly ground black pepper


Bring a large pot of salted water to a boil. Gently drop the tortellini in & give it a delicate stir. Once the tortellini floats to the top, about 3-4 minutes turn off the heat immediately. Drain the tortellini in a colander & reserve 1 cup of pasta water.

In a large skillet over medium high, heat 2 tbsp EVOO with Botticelli's Tomato & Basil Sauce. Toss in tortellini, pasta water, grated cheese, sprinkle a pinch of salt and freshly ground black pepper. Toss together until well combined.

Plate tortellini in individual bowls. Top with fresh burrata & fresh basil. Drizzle Botticelli's EVOO over the top & serve.

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