Spinach Ricotta Tortellini

There are certain dishes that feel like a warm hug, a culinary embrace that soothes the soul and brings the entire family running to the dinner table. For me, this Spinach Ricotta Tortellini is the embodiment of that feeling. I remember the first time I decided to tackle homemade pasta from scratch. The kitchen was dusted in a fine layer of flour, my hands were covered in dough, and the air was filled with a mix of nervous excitement and the fragrant aroma of garlic and fresh basil. When my family took their first bites, a hush fell over the table, quickly followed by murmurs of pure delight. The tender, delicate pasta parcels gave way to a luxuriously creamy, savory filling of ricotta and spinach, all bathed in a simple yet elegant sage butter sauce. It wasn’t just a meal; it was an experience. It’s a recipe that has since become a cherished tradition in our home, reserved for weekends when we have a little more time to slow down, connect, and create something truly special together. This recipe is more than just a set of instructions; it’s an invitation to create your own delicious memories, to experience the profound satisfaction of transforming simple ingredients into a masterpiece of Italian comfort food. Whether you’re a seasoned chef or a curious beginner, I promise this journey into the world of homemade Spinach Ricotta Tortellini is one worth taking.

Ingredients

This recipe relies on fresh, high-quality ingredients to achieve its signature flavour. Each component plays a crucial role, from the structure of the dough to the creaminess of the filling.

For the Pasta Dough:

• 300g (approx. 2 1/2 cups) “00” Flour: A finely milled Italian flour that creates an exceptionally smooth and tender pasta. All-purpose flour can be used as a substitute.
• 3 large, fresh Eggs: The backbone of the dough, providing richness, colour, and moisture.
• 1 tablespoon Olive Oil: Adds suppleness and flavour to the dough, making it easier to work with.
• A pinch of fine Sea Salt: Enhances the overall flavour of the pasta itself.

For the Spinach Ricotta Filling:

• 450g (15 ounces) whole milk Ricotta Cheese: The star of the filling. Use high-quality, whole milk ricotta and ensure it’s well-drained to prevent a watery consistency.
• 280g (10 ounces) fresh Spinach: Provides an earthy, vibrant flavour and beautiful green flecks. It must be cooked and thoroughly squeezed of all excess water.
• 80g (1 cup) freshly grated Parmesan Cheese: Lends a sharp, nutty, and salty depth of flavour that complements the creamy ricotta.
• 1 clove Garlic, minced: Adds a subtle aromatic kick without overpowering the other ingredients.
• 1/4 teaspoon freshly grated Nutmeg: A classic pairing with spinach and creamy sauces, it adds a warm, aromatic note.
• 1 large Egg Yolk: Acts as a binder, helping the filling hold its shape during cooking.
• Salt and freshly ground Black Pepper to taste: Essential for seasoning the filling to perfection.

Instructions

Making tortellini from scratch is a rewarding process. We will break it down into four manageable stages: creating the dough, preparing the filling, shaping the tortellini, and finally, cooking them to perfection.

Part 1: Making the Pasta Dough

1. Form the Flour Well: On a large, clean wooden board or countertop, mound the “00” flour. Using your fingers, create a deep, wide well in the center. Think of it as building a small volcano. This traditional method allows you to incorporate the wet ingredients gradually.
2. Add Wet Ingredients: Crack the 3 large eggs directly into the well. Add the olive oil and the pinch of salt.
3. Combine Gently: Using a fork, begin to beat the eggs and oil together, just as you would for scrambled eggs. As you whisk, slowly start incorporating the flour from the inner walls of the well. Continue this process, pulling in more flour as the liquid mixture thickens, until a shaggy, thick paste forms in the center.
4. Knead the Dough: Once the mixture is too thick to work with a fork, it’s time to use your hands and a bench scraper. Scrape the remaining flour from the outside and fold it over the wet center. Begin to knead the dough by pushing it away from you with the heel of your hand, then folding it over and giving it a quarter turn.
5. Develop the Gluten: Continue kneading for 10-15 minutes. At first, the dough will feel sticky and rough, but with persistent kneading, it will transform. You are looking for a dough that is smooth, elastic, and soft, but not sticky. It should spring back slowly when you press a finger into it.
6. Rest the Dough: Form the dough into a ball, wrap it tightly in plastic wrap, and let it rest at room temperature for at least 30 minutes, or up to an hour. This resting period is crucial; it allows the gluten to relax, making the dough much easier to roll out.

Part 2: Preparing the Spinach Ricotta Filling

1. Drain the Ricotta: While the dough rests, prepare the filling. The most critical step is draining the ricotta. Place it in a fine-mesh sieve set over a bowl and let it drain for at least 30 minutes to release excess whey. For a drier result, gently press on it with a spatula. This prevents the filling from becoming watery and bursting the tortellini.
2. Cook the Spinach: Heat a large skillet over medium heat. Add the fresh spinach (you may need to do this in batches). Cook, stirring occasionally, until the spinach is completely wilted, about 3-5 minutes.
3. Squeeze the Spinach Dry: Transfer the wilted spinach to a colander and let it cool slightly. Once cool enough to handle, take small handfuls of the spinach and squeeze out as much liquid as you possibly can. This step is as important as draining the ricotta. You should be left with a compact, dry ball of spinach.
4. Chop the Spinach: Finely chop the squeezed spinach. This ensures it incorporates evenly into the filling and isn’t stringy.
5. Combine the Filling Ingredients: In a medium bowl, combine the drained ricotta, finely chopped spinach, grated Parmesan cheese, minced garlic, freshly grated nutmeg, and the single egg yolk.
6. Season and Mix: Mix everything together until it is well-combined. Season generously with salt and freshly ground black pepper. It’s important to taste the filling at this stage and adjust the seasoning. Remember that the flavour will be slightly muted once encased in pasta, so be bold with your seasoning. Set the filling aside.

Part 3: Rolling and Shaping the Tortellini

1. Divide the Dough: Unwrap your rested dough and cut it into four equal portions. Re-wrap the three portions you are not currently working with to prevent them from drying out.
2. Roll Out the Dough: Lightly flour your work surface and the portion of dough. Begin to roll it out with a rolling pin or a pasta machine. If using a pasta machine, start on the widest setting, passing the dough through several times, folding it in half each time. Gradually decrease the setting, passing the dough through once on each level until you reach the second-to-last or last setting. The pasta sheet should be very thin, almost translucent – you should be able to see the outline of your hand through it.
3. Cut the Squares: Lay the thin sheet of pasta on a lightly floured surface. Using a sharp knife or a pastry wheel, cut the sheet into uniform squares, approximately 2 inches by 2 inches (5cm x 5cm).
4. Fill the Pasta: Place about 1/2 to 3/4 of a teaspoon of the spinach ricotta filling into the center of each square. Be careful not to overfill, as this can cause the tortellini to burst during cooking.
5. Shape the Tortellini (The Fold):
   • Create a Triangle: Dip your finger in a small bowl of water and lightly moisten two adjacent edges of a pasta square. Fold the square in half diagonally over the filling to form a triangle, pressing firmly around the filling to seal the edges and push out any air pockets.
   • Form the Ring: Hold the triangle with the longest side facing you. Gently drape it over your index finger, with the pointed tip pointing downwards.
   • Seal the Ring: Bring the two bottom corners of the triangle together around your finger. Press them firmly together to seal. One corner should slightly overlap the other. A tiny dab of water can help them stick.
   • Final Shape: Gently slide the formed tortellino off your finger. You should have the classic ring shape. Place the finished tortellini on a baking sheet lightly dusted with semolina flour to prevent sticking. Repeat with the remaining dough and filling, working in batches.

Part 4: Cooking the Tortellini

1. Boil the Water: Bring a large pot of water to a rolling boil. Salt the water generously – it should taste like the sea. This seasons the pasta as it cooks.
2. Cook the Tortellini: Gently drop the tortellini into the boiling water, being careful not to overcrowd the pot. Cook in batches if necessary.
3. Know When They’re Done: Fresh tortellini cook very quickly. They will be done about 3-5 minutes after they float to the surface. The best way to check is to remove one with a slotted spoon and taste it. It should be tender but with a slight al dente bite.
4. Serve Immediately: Remove the cooked tortellini from the pot with a slotted spoon, allowing excess water to drain away. Transfer them directly to your prepared sauce and serve immediately.

Nutrition Facts

The nutritional values are an estimate and can vary based on specific ingredients and portion sizes.

• Servings: This recipe yields approximately 6-8 servings.
• Calories per serving: Approximately 450-550 kcal.
• Protein: Rich in protein from the eggs, ricotta, and Parmesan cheese, essential for muscle repair and building body tissues.
• Calcium: A good source of calcium, primarily from the ricotta and Parmesan, which is vital for bone health.
• Iron: The spinach provides a valuable source of iron, which is crucial for carrying oxygen in the blood and preventing fatigue.
• Vitamin A: Spinach is also packed with Vitamin A, an important antioxidant that supports vision and immune function.
• Carbohydrates: Provides complex carbohydrates from the flour, which are the body’s primary source of energy.

Preparation Time

Making homemade tortellini is a labour of love, but the time is well spent. A realistic breakdown is as follows:

• Active Preparation Time: Approximately 1 hour 30 minutes. This includes making the dough, preparing the filling, and shaping the tortellini.
• Dough Resting Time: 30-60 minutes.
• Cooking Time: 5-10 minutes per batch.
• Total Time: Approximately 2 hours 30 minutes from start to finish.

How to Serve

The beauty of these Spinach Ricotta Tortellini lies in their versatility. They can be dressed up or down depending on the occasion. Here are some classic and creative ways to serve them:

• Classic Sage Butter Sauce (Burro e Salvia): This is the most traditional and arguably one of the best pairings.
  • In a large skillet, melt a generous amount of unsalted butter (about 1/2 cup) over medium heat.
  • Add a handful of fresh sage leaves and cook until the butter begins to turn a nutty brown colour and the sage leaves become crispy.
  • Use a slotted spoon to transfer the cooked tortellini directly into the skillet with the sauce.
  • Toss gently to coat, adding a splash of the starchy pasta water to help the sauce emulsify and cling to the pasta.
  • Serve immediately with a generous grating of fresh Parmesan cheese.
• Simple Tomato and Basil Sauce: For a brighter, more vibrant dish.
  • A light, fresh pomodoro sauce made with high-quality canned tomatoes, garlic, olive oil, and fresh basil allows the tortellini’s flavour to shine through.
  • Avoid heavy, overpowering meat sauces that would mask the delicate filling.
• In Broth (Tortellini in Brodo): A classic Italian comfort food, especially in colder months.
  • Serve the cooked tortellini in a bowl of rich, clear, high-quality chicken or vegetable broth.
  • This simple preparation highlights the pure flavour of the pasta and its filling.
  • Finish with a sprinkle of Parmesan cheese.
• Creamy Parmesan Sauce: For an extra-decadent and luxurious meal.
  • Create a simple cream sauce by warming heavy cream in a skillet with a bit of garlic and a pinch of nutmeg.
  • Whisk in a generous amount of grated Parmesan cheese until the sauce is smooth and thickened.
  • Toss the cooked tortellini in the sauce until well-coated.
• Garnish Options:
  • Freshly grated Parmesan or Pecorino Romano cheese.
  • A drizzle of high-quality extra virgin olive oil.
  • Freshly cracked black pepper.
  • Toasted pine nuts for a bit of crunch.
  • Chopped fresh parsley or basil.

Additional Tips

Follow these eight tips to ensure your homemade tortellini are a resounding success every time.

1. The Ricotta Must Be Dry: This cannot be overstated. Watery ricotta is the number one enemy of good tortellini filling. If your ricotta seems particularly wet, you can line the sieve with cheesecloth or a coffee filter and let it drain in the refrigerator for a few hours or even overnight.
2. Achieve the Perfect Dough Consistency: Don’t be afraid to adjust the dough. If it feels too dry and won’t come together, add a tiny bit of water (a teaspoon at a time). If it’s too sticky, add a light dusting of flour. The final texture should be like soft play-doh – smooth, pliable, and not tacky.
3. Don’t Overfill the Pasta: It’s tempting to be generous with the delicious filling, but overfilling will cause the tortellini to burst open while cooking. A small amount, about 1/2 to 3/4 of a teaspoon, is all you need for a 2-inch square.
4. Work in Batches to Prevent Drying: Pasta dough dries out quickly when exposed to air. Always keep the dough you aren’t actively rolling or shaping covered with plastic wrap or a slightly damp kitchen towel. This includes the sheet of pasta after you’ve rolled it out; cover it while you fill and shape.
5. Flour is Your Friend (In Moderation): Use a light dusting of flour on your work surface, rolling pin, and hands to prevent sticking. Semolina flour is excellent for dusting the baking sheet where you place the finished tortellini because its coarser texture prevents them from sticking without being absorbed into the dough.
6. Freeze for Future Feasts: This recipe is perfect for making a large batch to freeze. To do so, arrange the freshly shaped, uncooked tortellini in a single layer on a semolina-dusted baking sheet. Place the sheet in the freezer for about 30 minutes, or until the tortellini are frozen solid (this is called flash-freezing). Once solid, you can transfer them to a freezer-safe bag or container. They will last for up to 3 months and can be cooked directly from frozen (just add 1-2 minutes to the cooking time).
7. Taste and Season the Filling Boldly: Always taste your filling before you start assembling the tortellini. The flavour will become milder after being cooked inside the pasta. It should taste slightly more seasoned than you think it needs to be.
8. Harness the Power of Pasta Water: Never discard all of your pasta water! The starchy, salty water is liquid gold. When tossing your cooked tortellini with a sauce, adding a few tablespoons of pasta water helps to emulsify the fat and water, creating a smoother, creamier sauce that clings perfectly to every nook and cranny of the pasta.

FAQ Section

Here are answers to some of the most common questions about making Spinach Ricotta Tortellini.

1. Can I use frozen spinach instead of fresh?
Absolutely. Using frozen chopped spinach can be a great time-saver. Be sure to thaw it completely and then follow the same crucial step: squeeze out every last drop of water before chopping and adding it to the filling. You will need about a 10-ounce package of frozen spinach.

2. My pasta dough is too dry/sticky. What did I do wrong?
This is a very common issue and is easily fixable. Dough consistency can be affected by humidity, egg size, and the brand of flour. If it’s too dry and crumbly, add water, but only 1/2 teaspoon at a time, kneading well after each addition. If it’s too sticky, add a tablespoon of flour at a time and knead it in until the dough is smooth and no longer tacky.

3. Can I make the pasta dough or filling ahead of time?
Yes. The pasta dough can be made up to 24 hours in advance and stored tightly wrapped in the refrigerator. Let it sit at room temperature for about 20-30 minutes before rolling to make it more pliable. The filling can also be prepared a day ahead and kept in an airtight container in the refrigerator.

4. What is the best flour for homemade pasta, and can I use all-purpose?
Italian “00” flour is the gold standard for silky, tender pasta because it is very finely milled. However, regular all-purpose flour works very well too and is a great option if you can’t find “00” flour. The texture will be slightly chewier but still absolutely delicious.

5. Why did my tortellini fall apart or open up while cooking?
This usually happens for two reasons. First, the filling might have been too wet from not draining the ricotta or squeezing the spinach properly. Second, the edges of the pasta were not sealed securely. Make sure you press firmly to create a tight seal and, crucially, press out any air bubbles trapped around the filling before sealing. Air expands when heated and can burst the pasta open.

6. Can I make this recipe gluten-free?
Yes, you can make gluten-free tortellini by substituting a high-quality gluten-free all-purpose flour blend (one that contains xanthan gum). Gluten-free dough can be more delicate and less elastic, so handle it gently and be aware that you may need to adjust the liquid ratio slightly.

7. How do I store leftover cooked tortellini?
Leftover cooked tortellini are best stored separately from the sauce in an airtight container in the refrigerator for up to 3 days. If stored in the sauce, they can become mushy. To reheat, you can briefly drop them in simmering water or gently heat them in a skillet with your sauce.

8. What other fillings can I try with this pasta dough?
This pasta dough is a perfect canvas for many fillings! Some popular alternatives include a simple three-cheese filling (ricotta, parmesan, mozzarella), a butternut squash and sage filling for autumn, or a savory mushroom and garlic filling. You can even try a meat-based filling with prosciutto or ground pork, similar to traditional tortellini from Bologna.