Tortellini of Three Cheeses, Aged Balsamic, Sage, Roasted Pine Nuts and Raisins


Prep Time: 



  • 6 - 8 People

Dietary Needs: 


Ingredients for Tortellini Pasta:

600g Pasta Flour

9 Egg Yolks

25ml Olive Oil

30g Salt

125ml Water

Ingredients for Filling:

200g Ricotta Cheese

200g Parmesan Cheese

200g Pecorino Cheese

1 Egg

Salt and white pepper to season

Ingredients for Sauce:

150g butter

50ml aged balsamic vinegar (12 years old)

16 sage leaves

100g raisins

80g toasted pine nuts


Tortellini are a beautiful dish to serve up to guests, this recipe brings together a symphony of flavours. From the nutty flavours of goats cheese, to the fresh pasta, the sweetness of the aged balsamic vinegar and the wonderfully roasted undertones created by the pine nuts. Give yourself a bit of time to get the tortellini right, and wow your taste buds with this fabulous recipe from Hayfield Manor.


  1. Mixflour and salt in machine with dough hook, add egg yolks, olive oil and water and mix well.
  2. Remove from machine and kneed with palms of your hand.
  3. Cover with clingfilm and rest in fridge for at least 2 hours.
  4. Once your dough has rested for 2 hours remove from the fridge, and begin rolling out the dough as thin as possible.
  5. To keep the dough from drying out, cover half with a slightly damp towel whilst rolling the other half. Keeping the dough soft will help sealing the edges.
  6. Cut circular disks about 2 inches in diameter from the sheet of dough using a round cutter or a glass.
  7. Put a small amount of filling in the center of each disk.
  8. Try 1 or 2 at the start to get a feel for the right amount of filling to use. Once you’ve got it, you’ve got it.
  9. Don’t let the dough dry too much as it makes it harder to seal the edges.
  10. To make the sealing easier, dip your finger into a glass of warm water and wet the edge nearest you.
  11. Fold the dough toward you until the two edges almost meet. Press down firmly along the rounded edge to seal in the filling. Hold the filled and sealed piece of dough between your thumb and index finger. Fold it around your finger and bring the two ends together. Press the two ends together to seal (right hand); fold the top edge down (left hand).
  12. Set the tortellini on a clean towel or a cookie sheet as you make them.
  13. They can be cooked at once or allowed to dry for 30 to 40 minutes (turn them once or twice so they dry evenly). If they are to be cooked later in the day, they should be refrigerated. The tortellini can be frozen and bagged.
  14. If the tortellini are to be cooked at once, drop them a few at a time in plenty of boiling, salted water. If the tortellini are cooked directly after making them, they will cook in about 4 to 5 minutes.
  15. You can test by scooping one onto a plate and cutting off a small edge of dough with a fork. If they are done, it will cut easily.

Filling for the tortellini

  1. Grate parmesan and pecorino chesses, mix with egg and ricotta and add a pinch of salt and white pepper.
  2. Place in piping bag


  1. Place butter in pan and heat until the butter goes ratty (just after the bubbles disappear).
  2. Place rest of ingredients in a bowl, add butter to ingredients and set aside.
  3. When tortellini are cooked, add to butter mix, toss in a bowl and scoop out into a serving dish.
  4. Garnish with a few pieces of goats' cheese.

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