Caprice Baked Wonton Tortellini


I can’t even begin to tell you how amazing this came out.  I completely made it up as I went along. I hope that you will try it. I love when I fly by the seat of my pants and a recipe works out. I used to do this all the time, and never documented what I did, so once something was made it was promptly ancient history.  I am so delighted that I am able to come back to this recipe again in the future.

Don’t you love making something and it ends up better than you ever expected?  After making this, although we ate it as a meal, and certainly that was my intention; this would make a great appetizer as well! The tortellinis are great just dunked in the sauce and popped into your mouth.  You can make a ton of them as well.

I made something like 22 tortellini’s, and had a bunch of left over stuffing.  This worked out and if you make this try to make sure you keep some of the stuffing to prepare the sauce. Like I said I made this up as I went, and it came out pretty darn good!  I will certainly be making this again, and I might do it as an appetizer the next time we entertain.  Stuff like this makes me smile!

I made this with

1 package of wonton wrappers

3 plum tomatoes seeds and pulp removed (SAVE the seeds/pulp)

1 package of mozzarella string cheese (12 total)

½ 2.5oz package fresh basil leaves chopped

1 onion chopped

Balsamic vinegar (I did not measure but think it was along the lines of ¼ cup)

½ cup sour cream

¼ cup Additional mozzarella cheese shredded

Now like I said I kind of just used what I had on hand.  I hope you trust me when I say this was purely spectacular!

Chop up the string cheese, add the tomato and basil, mix thoroughly,




On the wonton wrapper it tells you how to fold the proper way. You will need water to make sure the seams stick.

Fill a wrapper, fold up making sure the edges are wet, pinch together, take the ends and fold towards each and pinch, see my pictures.  Make as many as you can and place on a greased pan.

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Save some of the stuffing, we will use this for the sauce to serve with them.  Because the tortellini is baked they can be picked up like finger food and “dunked” into the sauce.  I did eat the sauce with a spoon, it was just that good!

Ok throw them in to bake at 375. It is about 12 minutes or until starting to brown.

While they are cooing add the pulp to a pot, heat up and add onion.  Sweat the onion for about 2 minutes and add the balsamic vinegar.

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Allow to cook until the onion is soft. Add the leftover stuffing mixture, once you notice the cheese melting add the sour cream and additional cheese until it is the consistency of a loose dip.

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Remove the tortellini once browned don’t overcook, keep an eye on them!

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Plate and put the tortellini around the mixture.

Not only is it a pretty presentation, everyone will love the way it came out!  This is one of my top two recipes this week.   Shall be posting the next one soon!!

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I hope you enjoyed the post/recipe.  If you would like to reach me you can do so at

Bon appétit


2 Comments Add yours

  1. I have some wonton wraps in the freezer just waiting for a purpose. This sounds yummy and easy. Did the mozzarella get stringy when melting? Seems like I’ve made a mess of this cheese in the past when trying to melt it into a sauce. I’m impressed you found a way to make it creamy. Perhaps I’ve had my heat too high, or maybe the sour cream is the secret?


    1. No it was not lumpy at all. I used the string cheese snack wrapped ones, and when adding extra for the sauce I used the sour cream, maybe that stopped the clumping? Try it and let me know! Merry Christmas XOXO


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