Spinach and Ricotta Tortellini

Name: Spinach and Ricotta Tortellini
Prep time: 1 h
Cook time: 15 min
Total time: 1 h 15 min
Yield: 16 servings
Cuisine: Italian
Ingredients: 2 tbsp All-Purpose Flour; 0.5 tsp Black Pepper; 1 whole Eggs; 1.25 cups Grated Parmesan Cheese; 0.5 pinch Ground Nutmeg; 1.25 cups Ricotta Cheese; 0.5 tsp Salt & Pepper; 10 cups Spinach; 2 tbsp Water

Dinner 🍽️Lunch 🥪 Italian 🇮🇹 Low-Carb Vegetarian 🥦Halal 🕌Kosher ✡️Comfort-Food Pescatarian 🐟

Spinach and Ricotta Tortellini pairs tender spinach pasta with a luscious ricotta-Parmesan filling accented by nutmeg and black pepper. Each bite is delicate yet savory, perfect for a cozy dinner or a special weekend meal when you want handmade pasta to shine. Serve simply with butter and sage or a light tomato sauce to let the filling stand out.

Prep1 hr
Cook15 mins
Serves16
DifficultyHard

1

Place the spinach, water, and 1 pinch salt in a pot over medium-high heat; cover and cook until the spinach is completely wilted, 2 to 3 minutes.
2

Drain; squeeze out all the water completely.
3

Cool the spinach in a colander to room temperature.
4

Use a fork to soften the ricotta cheese in a large bowl until creamy.
5

Squeeze any remaining water from the cooled spinach; finely chop it with a knife or process it in a blender.
6

Transfer to the bowl with the ricotta; stir in the Parmesan cheese, egg, nutmeg, salt, and black pepper.
7

Divide the pasta dough into 6 equal pieces; flatten 1 piece between your palms and cover the remaining 5 pieces with plastic wrap.
8

Run the flattened dough piece through the widest setting on the pasta machine.
9

Lightly flour the flattened pasta dough, fold it in half lengthwise, and run it through the pasta machine again.
10

Repeat this process 3 or 4 times, always flouring, folding, and passing through the widest setting until the dough is smooth and even in size.
11

Change the pasta machine to the middle setting and pass the dough through.
12

Change the pasta machine to the next-to-last setting and pass the dough through.
13

Cut the dough sheet in half crosswise.
14

Pass each half through the pasta machine on the thinnest and final setting to create 2 long, very thin sheets; gently move them to a floured work surface and trim the edges.
15

Cut into 2 even rectangles.
16

Cut the dough into 1 1/2-inch squares.
17

Place 1 teaspoon of the ricotta filling in the center of each square.
18

Brush the edges with water; fold over diagonally to form a triangle.
19

Press firmly to push out any air.
20

Stretch the two ends of the triangle, fold them together, wrap them around your finger, and seal.
21

Gently fold back the top corner.
22

Place the tortellini on a floured plate or work surface.
23

Repeat with the remaining dough and filling.
24

Let the tortellini stand for 30 minutes.
25

Fill a large pot with generously salted water and bring it to a boil; cook the tortellini in batches until they float to the top and the filling is hot, 6 to 7 minutes.