Homemade Spinach and Ricotta Tortellini

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Picture by washingtonpost

  • Prep Time
    1 Hour
  • Cook Time
    5 Mins
  • Serving
    6
  • View
    400
Indulge in the delicate flavors of homemade pasta filled with creamy ricotta cheese and nutritious spinach. These tender tortellini are perfect for elevating any meal, whether served in a simple broth or with a flavorful sauce.

Ingredients

For the Pasta Dough:

For the Filling:

For Serving:

Nutrition

Per Serving

  • Daily Value*
  • Calories: 270
  • Carbohydrates: 30g
  • Fat: 11g
  • Protein: 13g
  • Fiber: 2g

Tips and Recommendations

  • If you don't have fresh spinach, you can use frozen spinach. Just make sure to thaw and drain it well before mixing it with the ricotta cheese.
  • For a richer flavor, consider adding a pinch of nutmeg to the filling mixture.
  • To save time, you can make the pasta dough and filling ahead of time and assemble the tortellini just before cooking.
  • Leftover tortellini can be stored in an airtight container in the refrigerator for up to 3 days or frozen for longer storage.


FAQs

1. Can I use store-bought pasta dough instead of making it from scratch?

Yes, you can use store-bought fresh pasta sheets or wonton wrappers as a shortcut for making the tortellini. Simply cut the sheets into circles and proceed with filling and shaping as directed.


Picture by darngoodveggies

Instructions

  • 1. On a clean work surface, mound the flour and create a well in the center.
  • 2. Crack the eggs into the well and add the olive oil and salt.
  • 3. Using a fork, gradually incorporate the flour into the wet ingredients until a dough forms.
  • 4. Knead the dough for about 8-10 minutes until smooth and elastic. If the dough is too dry, add a little water; if too wet, add more flour.
  • 5. Wrap the dough in plastic wrap and let it rest at room temperature for 30 minutes.
  • 6. In a mixing bowl, combine the ricotta cheese, chopped spinach, grated Parmesan cheese, minced garlic, salt, and pepper. Mix well until fully combined.
  • 7. Divide the rested dough into smaller portions. Roll out each portion into a thin sheet using a rolling pin or pasta machine.
  • 8. Use a round cutter or a glass to cut out circles from the dough.
  • 9. Place a small amount of the ricotta-spinach filling in the center of each dough circle.
  • 10. Fold the dough over the filling to form a half-moon shape, then pinch the edges together to seal.
  • 11. Bring the two corners of the half-moon together and press to seal, forming a tortellini shape.
  • 12. Repeat with the remaining dough and filling.
  • 13. Bring a large pot of salted water to a boil.
  • 14. Carefully drop the tortellini into the boiling water and cook for about 3-4 minutes, or until they float to the surface.
  • 15. Remove the cooked tortellini with a slotted spoon and transfer them to a plate.
  • 16. Serve the tortellini hot, with your favorite pasta sauce if desired.
  • 17. Garnish with freshly grated Parmesan cheese and chopped basil leaves, if desired.
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