Spinach and Ricotta Tortellini
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
easyChef Pro health score
Calculated from USDA-referenced nutrient data for the ingredients in Spinach and Ricotta Tortellini, not estimated by an AI model. The same recipe returns the same score every time.
- Glycemic ImpactFair
- 47 / 100
- Carb quality, not quantity. Higher is better.
- Nutritional DensityPoor
- 7 / 100
- Nutrients per calorie. Higher is better.
- Energy DensityGood
- 93 / 100
- Calories by weight. Higher means more food for fewer calories.
- NOVA Processed Culinary Ingredients
- 2 / 4
- Processing level, 1 (whole) to 4 (ultra-processed). Lower is better.
How it scores for each health goal
The same recipe scores differently against different goals, because the goal changes the calculation rather than filtering a list. Set your goal in easyChef Pro and every recipe is scored against it.
- 32
- Heart Health
- 75
- Metabolic
- 29
- Digestive
- 22
- Inflammatory
- 52
- Performance
- 45
- General Wellness
- 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.
- Calories 113.12 kcal Moderate 6%
- Protein 7.58 g Moderate 15%
- Carbohydrate 13.08 g 5%
- Total Fat 3.67 g Low Source 5%
- Saturated Fat 2.17 g Moderate 11%
- Trans Fat 0.03 g High --
- Cholesterol 26.35 mg Moderate 9%
- Sodium 367.34 mg Moderate 16%
- Dietary Fiber 3.58 g Moderate 13%
- Total Sugars 6.35 g --
- Added Sugars 0.09 g Low Source 0%
- Calcium 236.54 mg Moderate 18%
- Iron 3.0 mg Moderate 17%
- Potassium 554.28 mg Moderate 12%
- Vitamin A 712.84 mcg Good Source 79%
- Vitamin C 18.58 mg Good Source 21%
- Vitamin D 0.08 mcg Low Source 0%
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Eggs 🥚
- Milk 🥛
- Wheat 🌾
- Gluten
About This Recipe
Spinach and Ricotta Tortellini is made with 9 ingredients and serves 16. It takes about 1 hr 15 mins and is rated hard. Key ingredients include All Purpose Flour, Black Pepper, Eggs, and Grated Parmesan Cheese. Each serving provides about 113.12 kcal.
Recipe Questions
- What is Spinach and Ricotta Tortellini made of?
- The main ingredients are All-Purpose Flour, Black Pepper, Eggs, Grated Parmesan Cheese, Ground Nutmeg. The full list of 9 is above.
- How long does it take to make Spinach and Ricotta Tortellini?
- About 1 hr 15 mins in total: 1 hr to prepare and 15 mins to cook.
- How many calories are in one serving?
- One serving provides about 113.12 kcal. The full nutrition breakdown is above.
- Is Spinach and Ricotta Tortellini easy to make?
- This recipe is rated hard, with 9 ingredients and 25 steps.
- Is Spinach and Ricotta Tortellini healthy?
- Spinach and Ricotta Tortellini has an easyChef Pro health score of 46/100. Per serving, it provides 113.12 calories and 7.58 g of protein, or 15% of the Daily Value. It is a good source of vitamin A and vitamin C. Worth noting per serving: sodium at 367.34 mg (16% of the Daily Value) and saturated fat at 2.17 g (11% of the Daily Value). It contains Eggs, Milk, Wheat and Gluten, so it may not be suitable for people with those allergies or dietary restrictions. Whether it fits your goals depends on your complete meal plan and nutritional needs. Remix it in easyChef Pro to adjust the ingredients and generate fresh nutrition and scores.
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