Homemade Spinach and Ricotta Tortellini

Ingredients

• 250g (8.8 oz) all-purpose flour 250g (8.8 oz) all-purpose flour
• 2 large eggs 2 large eggs
• 200g (7 oz) fresh spinach, cooked and squeezed dry 200g (7 oz) fresh spinach, cooked and squeezed dry
• 200g (7 oz) ricotta cheese 200g (7 oz) ricotta cheese
• 1/4 teaspoon nutmeg 1/4 teaspoon nutmeg
• Salt, to taste Salt, to taste
• Freshly ground black pepper, to taste Freshly ground black pepper, to taste

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 10g, 5g
• Carbohydrates (total, sugars): 45g, 2g
• Protein: 14g
• Fiber: 3g
• Salt: 1g

Preparation

1. 1.
   In a large mixing bowl, combine the flour and eggs. Knead the mixture until a smooth dough forms. Cover the dough with a clean kitchen towel and let it rest for 30 minutes.
2. 2.
   In a separate bowl, mix together the cooked spinach, ricotta cheese, nutmeg, salt, and black pepper until well combined.
3. 3.
   Roll out the dough on a lightly floured surface until it is thin and translucent. Cut the dough into small circles using a round cookie cutter or a glass.
4. 4.
   Place a small spoonful of the spinach and ricotta mixture in the center of each circle. Fold the dough over the filling to create a half-moon shape, then bring the two corners together and press to seal, forming a tortellini shape.
5. 5.
   Repeat the process with the remaining dough and filling.
6. 6.
   Bring a large pot of salted water to a boil. Cook the tortellini 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.
7. 7.
   Serve the homemade spinach and ricotta tortellini with your choice of sauce, such as a light tomato sauce or a drizzle of olive oil and grated Parmesan cheese.

Treat your ingredients with care...

• Spinach — Make sure to cook the spinach until wilted and then squeeze out any excess moisture to prevent the filling from becoming watery.

Tips & Tricks

• To save time, you can use store-bought fresh pasta sheets instead of making the dough from scratch.
• Experiment with different fillings such as mushroom and cheese or butternut squash and sage for a variety of flavors.
• Dust the tortellini with a little flour after shaping them to prevent them from sticking together.

Serving advice

Serve the homemade spinach and ricotta tortellini as a main course accompanied by a fresh green salad and crusty bread.

Presentation advice

Arrange the cooked tortellini on a plate, drizzle with a light tomato sauce, and garnish with fresh basil leaves for an elegant presentation.