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Spinach and Ricotta Tortellini

Description: This version of tortellini uses a spinach dough and is filled with ricotta and parmigiano. I The combination of filling and spinach dough make it a perfect pairing for soup!

Dough: Spinach Pasta Dough

Region: Most popular in Emilia-Romagna but can be found with different names throughout the Italy.

Traditional Sauce: Tortellini are typically served in broth or brodo in Italian.

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Courses ,
Time
Prep Time: 30 min Cook Time: 5 min Rest Time: 30 min Total Time: 1 hr 5 mins
Servings 4
Best Season Suitable throughout the year
Description

Spinach tortellini filled with ricotta and parmigiano. 

Ingredients
    Filling
  • 1 pound Ricotta (Best quality you can find)
  • 1 Egg yolk
  • 1 tablespoon Parsley
  • 1/2 cup Parmigiano-Reggiano
  • 1/4 teaspoon Pepper
  • Pasta Dough
  • 100 grams Pasta flour
  • 100 grams Semola flour (semola di gran duro rimacinata)
  • 100 grams Spinach leaves
  • 2 Eggs
Instructions
    Make the Pasta Dough
  1. Blanch the spinach

    Thoroughly wash the spinach to remove any sand or dirt. Bring a small pot of water to a boil and add the spinach. Allow to cook for 1-2 minutes or until tender. Remove from the water and place in a large bowl of ice water to stop the cooking. Allow to cool then thoroughly drain off all the water using a cheesecloth or kitchen towel.

  2. Prepare the pasta dough

    Using an immersion blender or food processor blend the spinach and eggs.  Make a well with the flour, ensuring the sides are high enough to hold the egg. Add the egg mixture and start to combine. Gradually bring in more flour from the sides until a shaggy dough forms. The dough should be stiff but pliable. If the dough is too dry add a few drops of water. If too wet, add a dusting of flour. 

    Knead the dough for 5 minutes or until elastic and smooth. 

    Wrap and set in the fridge for 30 min

    See link in the description for more details on making the dough.
  3. Filling and Shaping
  4. Make the filling

    Prior to making let the ricotta drain for 3 hours or overnight. In a bowl combine the ricotta, egg yolk, parsley, parmesan and pepper. 

    Use a high quality ricotta as the cheaper kind is more watery. This will causes the filling to be too wet and will leak out.
  5. Roll out the dough

    Remove the dough from the fridge. Cut a section of the dough and keep the other wrapped to avoid it from drying out. Lightly dust the dough and your surface area with flour. Starting with the thickest setting of your pasta press, run the dough through. Move down 1 size every 2 times of passing the dough. Roll to the 1mm.  

  6. Fill and shape

    Cut the sheeted pasta dough into 2cm (3/4-inch) squares. Place a small amount of fillinging into the center of each square. Place a small amount of water on the edges to help seal the dough. To shape, fold the edges over to form a triangle. Press the air or of the dough starting with the around the filling and working to the edges. Fold the 2 edges around your finger and press the points together. 

    For larger tortellini, called tortelloni, bigger squares can be cut. More pictures are in the gallery on how to shape the tortellini.
  7. Cooking

    Boil in broth or well salted water for 3-4 minutes. They will float when done. 

    If storing, let dry then freeze for up to 3 months. 

    Do not boil too hard or the tortellini may break open.