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#Tortellini al Pesto

Print Recipe Pin Recipe
Course Main Course
Cuisine Italian

Equipment

  • Equipment Needed
  • Mixing bowl
  • Rolling pin or pasta machine
  • Knife or pasta cutter
  • Pot for boiling
  • Colander
  • Blender or food processor

Ingredients
  

  • Ingredients
  • For the Tortellini:
  • 2 cups all-purpose flour plus extra for dusting
  • 3 large eggs
  • 1/2 teaspoon salt
  • 1 tablespoon olive oil
  • For the Filling:
  • 1 cup ricotta cheese
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup cooked spinach drained and chopped
  • Salt and pepper to taste
  • A pinch of nutmeg optional
  • For the Pesto Sauce:
  • 2 cups fresh basil leaves
  • 1/2 cup grated Parmesan cheese
  • 1/3 cup pine nuts or walnuts for a budget-friendly option
  • 2 garlic cloves
  • 1/2 cup olive oil
  • Salt and pepper to taste

Instructions
 

  • Instructions
  • Step 1: Make the Dough
  • Mix the Ingredients: In a large mixing bowl, combine the flour and salt. Create a well in the center and add the eggs and olive oil.
  • Knead the Dough: Using a fork, slowly incorporate the flour into the egg mixture until combined. Then, knead the dough on a floured surface for about 10 minutes until smooth and elastic. If the dough is too sticky, add a bit more flour.
  • Rest the Dough: Wrap the dough in plastic wrap and let it rest for at least 10 minutes at room temperature. This allows the gluten to relax, making it easier to roll out.
  • Step 2: Prepare the Filling
  • Mix the Ingredients: In a bowl, combine the ricotta, Parmesan, chopped spinach, salt, pepper, and nutmeg. Stir until well mixed and creamy. Taste and adjust seasoning if necessary.
  • Step 3: Roll Out the Dough
  • Divide the Dough: Cut the rested dough into four equal portions. Keep the pieces you’re not using covered to prevent drying out.
  • Roll It Out: Using a rolling pin or pasta machine, roll out one piece of dough until it’s thin (about 1/16 inch). Dust with flour as needed to prevent sticking.
  • Step 4: Shape the Tortellini
  • Cut the Pasta: Using a knife or pasta cutter, cut the rolled-out dough into squares (about 3 inches).
  • Fill the Tortellini: Place a small teaspoon of filling in the center of each square.
  • Form the Tortellini: Fold the square over to form a triangle, pressing to seal the edges tightly. Then, bring the two corners of the triangle together to form the tortellini shape. Press to seal again.
  • Step 5: Prepare the Pesto Sauce
  • Blend the Ingredients: In a blender or food processor, combine basil leaves, Parmesan, pine nuts, garlic, and a pinch of salt. Pulse to combine.
  • Add Olive Oil: While the blender is running, slowly drizzle in the olive oil until smooth. Adjust seasoning with salt and pepper.
  • Step 6: Cook the Tortellini
  • Boil Water: In a large pot, bring salted water to a boil.
  • Cook the Tortellini: Carefully add the tortellini to the boiling water and cook for about 4-5 minutes, or until they float to the surface.
  • Drain and Toss: Drain the tortellini in a colander and return them to the pot. Add the pesto sauce and gently toss to coat.
  • Variations and Tips
  • Variations: You can customize the filling by adding cooked meats, different cheeses, or even roasted vegetables. For a lighter version, try using a whole wheat pasta or zucchini noodles.
  • Make Ahead: You can prepare the tortellini ahead of time and freeze them. Just make sure to lay them out on a baking sheet first, freeze until solid, then transfer to a freezer bag.
  • Substitutions: If you have dietary restrictions, consider using gluten-free flour for the pasta and dairy-free cheese alternatives for the filling.