Spinach and ricotta tortellini Recipe

One of the most famous Italian pasta. Easy and fun to make.

  • Preparation
    1hr
  • Cooking time
    5mins
  • Rest time
    0mn
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Ingredients
Pour people
  • Freshly ground black pepper : 6 Turn
  • Ricotta : 500 g
  • Spinach leave(s) : 250 g
  • Fine salt : 6 pinch(es)
  • Nutmeg : 3 pinch(es)
Method
  • 1. FOR THE FILLING

    Finely chop the spinach and mix with all the other ingredients.
    Roll out the pasta as thinly as possible. Use plenty of flour to prevent the dough sticking. It will be easier to roll out the dough in 4 separate portions.
    Cut the rolled fresh pasta sheets into discs.
    Place a small amount of the filling in the middle of one of the pasta circles and brush around the filling with some egg yolk.

    Take the base of the pasta circle and fold over the top of the filling into a half-moon or 'cornish pasty' shape. Seal the edges of the tortellini making sure not to leave any pockets of air. lightly eggwash the tips and fold into the middle to create an envelope.
    Re shape gently into a cylindrical shape and gently fold down the collar.

  • 2. TO COOK THE RAVIOLI

    Fill a large frying pan with water, and salt generously. Bring to the boil and add the ravioli. Cook for 5 or 6 minutes depending on the thickness of your pasta.

Chef's tip

«Try different fillings for the tortellini such as tomato, onion, and cheese.»

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