Homemade Spinach and Ricotta Tortelli

Ingredients

• For the pasta dough: For the pasta dough:
• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 2 large eggs 2 large eggs
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 cup (60ml) water (as needed) 1/4 cup (60ml) water (as needed)
• For the filling: For the filling:
• 1 pound (450g) fresh spinach, washed and stems removed 1 pound (450g) fresh spinach, washed and stems removed
• 1 cup (250g) ricotta cheese 1 cup (250g) ricotta cheese
• 1/2 cup (50g) grated Parmesan cheese 1/2 cup (50g) grated Parmesan cheese
• 1/4 teaspoon nutmeg 1/4 teaspoon nutmeg
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper
• For serving: For serving:
• Butter or light sauce of your choice Butter or light sauce of your choice
• Grated Parmesan cheese Grated Parmesan cheese

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat: 12g (6g saturated)
• Carbohydrates: 45g (2g sugars)
• Protein: 15g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   In a large mixing bowl, combine the flour and salt for the pasta dough. Make a well in the center and crack the eggs into it. Gradually incorporate the flour into the eggs until a dough forms. If the dough feels dry, add water, a tablespoon at a time, until it comes together.
2. 2.
   Knead the dough on a lightly floured surface for about 5 minutes until smooth and elastic. Wrap it in plastic wrap and let it rest for 30 minutes.
3. 3.
   Meanwhile, blanch the spinach in boiling water for 1-2 minutes until wilted. Drain and squeeze out any excess water. Chop the spinach finely.
4. 4.
   In a mixing bowl, combine the chopped spinach, ricotta cheese, Parmesan cheese, nutmeg, salt, and black pepper. Mix well until all the ingredients are evenly incorporated.
5. 5.
   Divide the pasta dough into smaller portions. Roll out each portion into a thin sheet using a pasta machine or a rolling pin.
6. 6.
   Place teaspoonfuls of the spinach and ricotta filling onto the pasta sheet, leaving enough space between each mound of filling.
7. 7.
   Fold the pasta sheet over the filling, pressing gently around each mound to seal the tortelli. Cut out the individual tortelli using a round cutter or a knife.
8. 8.
   Bring a large pot of salted water to a boil. Cook the tortelli in batches for about 3-4 minutes or until they float to the surface. Remove them with a slotted spoon and transfer to a serving dish.
9. 9.
   Serve the Spinach and Ricotta Tortelli with a light sauce of your choice or simply toss them in melted butter. Sprinkle with grated Parmesan cheese before serving.

Treat your ingredients with care...

• Spinach — Make sure to thoroughly wash the spinach leaves and remove any tough stems before blanching. Squeeze out excess water to prevent the filling from becoming watery.
• Pasta dough — If you don't have a pasta machine, you can roll out the dough using a rolling pin. Ensure the dough is rolled thinly for a delicate texture.
• Nutmeg — Use freshly grated nutmeg for the best flavor. Adjust the amount according to your preference.

Tips & Tricks

• To save time, you can prepare the filling in advance and refrigerate it until ready to use.
• Dust the pasta dough and work surface with flour to prevent sticking while rolling and shaping the tortelli.
• Experiment with different herbs and spices in the filling, such as basil or garlic, to add your own twist to the recipe.
• Serve the tortelli with a drizzle of extra virgin olive oil and a sprinkle of fresh herbs for added freshness.
• Leftover tortelli can be frozen for later use. Place them on a baking sheet lined with parchment paper, freeze until firm, then transfer to a freezer bag or container.

Serving advice

Serve the Spinach and Ricotta Tortelli as a main course accompanied by a fresh green salad and crusty bread. Garnish with additional grated Parmesan cheese and a sprinkle of black pepper for extra flavor.

Presentation advice

Arrange the tortelli on a serving platter, allowing their vibrant green color to shine through. Drizzle the sauce or melted butter over the tortelli and sprinkle with grated Parmesan cheese. Garnish with a sprig of fresh herbs, such as parsley or basil, for an elegant touch.