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Picture by washingtonpost
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Prep Time1 Hour
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Cook Time5 Mins
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Serving6
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View400
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*
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Calories: 270
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Carbohydrates: 30g
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Fat: 11g
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Protein: 13g
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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
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1. On a clean work surface, mound the flour and create a well in the center.
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2. Crack the eggs into the well and add the olive oil and salt.
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3. Using a fork, gradually incorporate the flour into the wet ingredients until a dough forms.
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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.
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5. Wrap the dough in plastic wrap and let it rest at room temperature for 30 minutes.
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6. In a mixing bowl, combine the ricotta cheese, chopped spinach, grated Parmesan cheese, minced garlic, salt, and pepper. Mix well until fully combined.
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7. Divide the rested dough into smaller portions. Roll out each portion into a thin sheet using a rolling pin or pasta machine.
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8. Use a round cutter or a glass to cut out circles from the dough.
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9. Place a small amount of the ricotta-spinach filling in the center of each dough circle.
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10. Fold the dough over the filling to form a half-moon shape, then pinch the edges together to seal.
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11. Bring the two corners of the half-moon together and press to seal, forming a tortellini shape.
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12. Repeat with the remaining dough and filling.
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13. Bring a large pot of salted water to a boil.
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14. Carefully drop the tortellini into the boiling water and cook for about 3-4 minutes, or until they float to the surface.
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15. Remove the cooked tortellini with a slotted spoon and transfer them to a plate.
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16. Serve the tortellini hot, with your favorite pasta sauce if desired.
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17. Garnish with freshly grated Parmesan cheese and chopped basil leaves, if desired.