Tortellini di Ricotta e Spinaci Recipe Guide

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Tortellini di Ricotta e Spinaci

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Course Main Course

Cuisine Italian

Equipment

• Equipment Needed
• Mixing bowl
• Rolling pin or pasta machine
• Knife or pizza cutter
• Fork or toothpick (for sealing tortellini)
• Large pot for boiling
• Skillet for sauce

Ingredients

  

• Ingredients
• For the Pasta:
• 2 cups all-purpose flour plus extra for dusting
• 3 large eggs
• 1/2 teaspoon salt
• For the Filling:
• 1 cup ricotta cheese
• 1 cup fresh spinach chopped (or 1/2 cup frozen spinach, thawed and drained)
• 1/2 cup grated Parmesan cheese
• 1 egg yolk
• Salt and pepper to taste
• A pinch of nutmeg optional
• For the Sauce:
• 1/4 cup butter
• 1 clove garlic minced
• 1/4 cup heavy cream
• 1/4 cup grated Parmesan cheese
• Salt and pepper to taste
• Fresh basil for garnish optional

Instructions

 

• Step-by-Step Instructions
• Step 1: Make the Pasta Dough
• Mix Flour and Salt: In a large mixing bowl, combine the flour and salt.
• Form a Well: Create a well in the center of the flour and crack the eggs into it.
• Combine Ingredients: Using a fork, gradually mix the flour into the eggs until a shaggy dough forms.
• Knead the Dough: Transfer the dough to a floured surface and knead for about 8-10 minutes until it’s smooth and elastic. Wrap it in plastic wrap and let it rest for at least 15 minutes.
• Step 2: Prepare the Filling
• Sauté Spinach: If using fresh spinach, sauté it in a pan until wilted, about 2-3 minutes. Let it cool slightly and then chop it finely.
• Mix Filling Ingredients: In a bowl, combine ricotta, chopped spinach, Parmesan, egg yolk, salt, pepper, and nutmeg (if using). Mix well until smooth.
• Step 3: Roll Out the Dough
• Divide the Dough: Cut the rested dough into four pieces. Keep the pieces you're not using covered to prevent them from drying out.
• Roll Thin Sheets: Roll out one piece of dough on a floured surface or use a pasta machine to create thin sheets (about 1/16 inch thick).
• Step 4: Shape the Tortellini
• Cut Dough: Using a knife or pizza cutter, cut the pasta sheet into squares (about 3 inches each).
• Add Filling: Place a teaspoon of filling in the center of each square.
• Seal Tortellini: Fold the square into a triangle, pressing out any air. Then, bring the two corners of the triangle together to form a tortellini shape. Seal well with your fingers or a fork.
• Step 5: Cook the Tortellini
• Boil Water: In a large pot, bring salted water to a boil.
• Cook Tortellini: Add the tortellini to the boiling water and cook for 3-4 minutes, or until they float to the surface.
• Drain: Gently drain the tortellini and set aside.
• Step 6: Prepare the Sauce
• Melt Butter: In a skillet over medium heat, melt the butter and sauté the garlic until fragrant (about 1 minute).
• Add Cream: Stir in the heavy cream and bring to a simmer. Add Parmesan cheese, salt, and pepper, mixing until well combined.
• Step 7: Combine and Serve
• Toss Tortellini: Add the cooked tortellini to the sauce, gently tossing to coat.
• Plate and Garnish: Serve warm, garnished with fresh basil if desired.
• Variations
• Vegan Option: Substitute ricotta with tofu blended with nutritional yeast, and use plant-based pasta.
• Meat Option: Add cooked ground meat to the filling for a heartier version.
• Sauce Variation: Try a marinara sauce or pesto instead of cream sauce.

Keyword Tortellini, Tortellini di Ricotta, Tortellini di Ricotta e Spinaci, Tortellini di Spinaci

If you’re looking to jump into the delightful world of Italian cuisine, Tortellini di Ricotta e Spinaci is an excellent choice. This classic pasta dish is not only delicious but also versatile and relatively easy to prepare. With its creamy ricotta filling combined with fresh spinach, it’s a dish that can impress family and friends without requiring hours in the kitchen. From my own personal experience, making fresh tortellini can be an enjoyable process, and I’m excited to share my method with you.

Let me show you how I make Tortellini di Ricotta e Spinaci.

Notes on What to Expect

When making Tortellini di Ricotta e Spinaci, you’ll enjoy the delightful contrast of the soft pasta against the rich, creamy filling. The flavor combination is comforting yet sophisticated, making it a perfect dish for both weeknight dinners and special occasions.

Ingredients

For the Pasta:

• 2 cups all-purpose flour (plus extra for dusting)
• 3 large eggs
• 1/2 teaspoon salt

For the Filling:

• 1 cup ricotta cheese
• 1 cup fresh spinach, chopped (or 1/2 cup frozen spinach, thawed and drained)
• 1/2 cup grated Parmesan cheese
• 1 egg yolk
• Salt and pepper to taste
• A pinch of nutmeg (optional)

For the Sauce:

• 1/4 cup butter
• 1 clove garlic, minced
• 1/4 cup heavy cream
• 1/4 cup grated Parmesan cheese
• Salt and pepper to taste
• Fresh basil for garnish (optional)
• > Go here to buy the must-have equipment and ingredients for creating a Savory  #Tortellini di Ricotta e Spinaci  now.

Detailed Instructions

Preparation Time: 30 minutes

Cook Time: 10-12 minutes

Time to Stand: 15 minutes

Total Time: 1 hour

Ease of Cooking: Intermediate

Servings: 4

Calories: Approximately 300 per serving

Cost of Ingredients: Approximately $10-15

Cuisine: Italian

Course: Main Dish

Equipment Needed

• Mixing bowl
• Rolling pin or pasta machine
• Knife or pizza cutter
• Fork or toothpick (for sealing tortellini)
• Large pot for boiling
• Skillet for sauce
• > Go here to buy the must-have equipment and ingredients for creating a Savory  #Tortellini di Ricotta e Spinaci  now.

Step-by-Step Instructions

Step 1: Make the Pasta Dough

1. Mix Flour and Salt: In a large mixing bowl, combine the flour and salt.
2. Form a Well: Create a well in the center of the flour and crack the eggs into it.
3. Combine Ingredients: Using a fork, gradually mix the flour into the eggs until a shaggy dough forms.
4. Knead the Dough: Transfer the dough to a floured surface and knead for about 8-10 minutes until it’s smooth and elastic. Wrap it in plastic wrap and let it rest for at least 15 minutes.

Step 2: Prepare the Filling

1. Sauté Spinach: If using fresh spinach, sauté it in a pan until wilted, about 2-3 minutes. Let it cool slightly and then chop it finely.
2. Mix Filling Ingredients: In a bowl, combine ricotta, chopped spinach, Parmesan, egg yolk, salt, pepper, and nutmeg (if using). Mix well until smooth.

Step 3: Roll Out the Dough

1. Divide the Dough: Cut the rested dough into four pieces. Keep the pieces you’re not using covered to prevent them from drying out.
2. Roll Thin Sheets: Roll out one piece of dough on a floured surface or use a pasta machine to create thin sheets (about 1/16 inch thick).

Step 4: Shape the Tortellini

1. Cut Dough: Using a knife or pizza cutter, cut the pasta sheet into squares (about 3 inches each).
2. Add Filling: Place a teaspoon of filling in the center of each square.
3. Seal Tortellini: Fold the square into a triangle, pressing out any air. Then, bring the two corners of the triangle together to form a tortellini shape. Seal well with your fingers or a fork.

Step 5: Cook the Tortellini

1. Boil Water: In a large pot, bring salted water to a boil.
2. Cook Tortellini: Add the tortellini to the boiling water and cook for 3-4 minutes, or until they float to the surface.
3. Drain: Gently drain the tortellini and set aside.

Step 6: Prepare the Sauce

1. Melt Butter: In a skillet over medium heat, melt the butter and sauté the garlic until fragrant (about 1 minute).
2. Add Cream: Stir in the heavy cream and bring to a simmer. Add Parmesan cheese, salt, and pepper, mixing until well combined.

Step 7: Combine and Serve

1. Toss Tortellini: Add the cooked tortellini to the sauce, gently tossing to coat.
2. Plate and Garnish: Serve warm, garnished with fresh basil if desired.

Variations

• Vegan Option: Substitute ricotta with tofu blended with nutritional yeast, and use plant-based pasta.
• Meat Option: Add cooked ground meat to the filling for a heartier version.
• Sauce Variation: Try a marinara sauce or pesto instead of cream sauce.
• > Go here to buy the must-have equipment and ingredients for creating a Savory  #Tortellini di Ricotta e Spinaci  now.

Tips

• If the dough feels too dry, add a little water; if too sticky, sprinkle with flour.
• Fresh herbs can enhance the flavor of the filling and sauce.
• For ease, you can also buy pre-made pasta sheets.

Substitutions for Specific Dietary Needs

• Gluten-Free: Use gluten-free flour for the pasta.
• Dairy-Free: Use dairy-free alternatives for ricotta and Parmesan.

Nutritional Information Per Serving

• Calories: ~300
• Protein: 12g
• Carbohydrates: 30g
• Fat: 15g
• Fiber: 2g

I hope this guide has made making Tortellini di Ricotta e Spinaci seem a little less daunting! Have you tried it before? Please, be honest, and let me know in the comments below; I like to hear feedback from a real person like you, so please leave your honest comment!