Spinach And Ricotta Tortellini

Spinach and ricotta tortellini is a classic Italian dish that’s both comforting and impressive. With fresh spinach, creamy ricotta, and a delicate cream sauce, every bite is a taste sensation.

Take a culinary journey to Italy with this homemade tortellini recipe, perfect for a cozy night in or special occasion.

Ready Time

2 hrs 30 mins

Yields

5 servings

Ingredients

For the tortellini dough:
1 1/2 cups all-purpose flour
2 large eggs
1/4 teaspoon salt
1/4 teaspoon olive oil
For the filling:
1 cup ricotta cheese
1/2 cup chopped fresh spinach
1/4 cup grated Parmesan cheese
1 tablespoon unsalted butter, softened
Salt and pepper, to taste
For the sauce:
2 tablespoons unsalted butter
2 cloves garlic, minced
1 cup cream
1 cup grated Parmesan cheese
Salt and pepper, to taste

Instructions

Make the tortellini dough by combining the flour, eggs, salt, and olive oil in a mixing bowl.

Mix the ingredients together until a dough forms, then knead the dough for about 10 minutes until it becomes smooth and elastic.

Wrap the dough in plastic wrap and let it rest for at least 30 minutes.

Divide the dough into 4 equal pieces and roll out each piece into a thin sheet, about 1/16 inch thick.

Use a round cookie cutter or the rim of a glass to cut out circles of dough.

In a bowl, combine the ricotta cheese, chopped spinach, Parmesan cheese, and softened butter.

Mix well until all the ingredients are fully incorporated.

Season with salt and pepper to taste.

Place a tablespoon of the spinach-ricotta filling in the center of each dough circle.

Fold the dough over the filling to form a triangle, pressing the edges together to seal the tortellino.

Bring a large pot of salted water to a boil and carefully add the tortellini to the pot.

Cook for 3-5 minutes, or until the tortellini float to the surface.

While the tortellini are cooking, melt the butter in a saucepan over medium heat.

Add the minced garlic and cook for 1 minute, until fragrant.

Pour in the cream and bring the mixture to a simmer.

Let cook for 2-3 minutes, until the sauce has thickened slightly.

Remove from heat and stir in the Parmesan cheese until melted.

Season with salt and pepper to taste.

Drain the cooked tortellini and serve with the cream sauce spooned over the top.

Serve immediately and enjoy!

Notes

Make sure to knead the tortellini dough for the full 10 minutes to get that smooth and elastic texture. If the dough is too sticky, don’t hesitate to add a little more flour.

And if it’s too dry, add a tiny bit more egg.

When dividing the dough into 4 equal pieces, try to make them as even as possible so your tortellini are all roughly the same size. Also, when rolling out each piece into a thin sheet, try to get it as thin as possible – the thinner the better! When combining the ricotta cheese, chopped spinach, Parmesan cheese, and softened butter, make sure everything is fully incorporated before seasoning with salt and pepper.

When assembling the tortellini, make sure to press the edges together tightly to seal the filling inside.

You don’t want any cheese leaking out during cooking! When cooking the tortellini, keep an eye on them as they can cook quickly. You want them to float to the surface, but not overcook.

And when making the cream sauce, be patient and stir constantly – you don’t want it to burn or stick to the saucepan!