"This recipe is super rewarding and surprisingly simple! Really fresh, delicious and wholesome."
Spinach and Ricotta Tortellini
5
- ★★
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Prep time: 30mins
Cook time: 10mins
Serves or Makes: 3
Recipe Card
ingredients
- 300 gram ‘00’ Flour
- 3 large Eggs
- 2 tablespoons Olive oil
- 1 1/2 teaspoon Salt
- 200 gram Spinach
- 1 Egg yolk
- 200 gram Ricotta
- 20 gram Parmesan
- 1 tablespoon Butter
- 3 Sage leaves
Method
Step 1
Combine all ingredients in a mixer or food processor and mix until combined. This can also be done by hand by adding flour first, making a well in the middle for the eggs and slowly incorporating.
Step 2
Knead the dough on a floured surface for 5 mins until smooth and mouldable. Rest for 1 hour at least in the fridge, this will make it easier to roll later.
Step 3
Meanwhile make the filling, this needs to be cold when you make the pasta so it doesn’t melt the dough. Wilt spinach in a pan in water. Remove as much excess water as possible with a masher. Add to ricotta and mix with an egg yolk and Parmesan until smooth. Add generous amount of pepper.
Step 4
Remove dough from the fridge and pass through a pasta machine. I used the kitchen aid attachment and passed it through until setting 6.
Step 5
Using a round cutter (I used 4 inch but it doesn’t matter), cut out circles. Place a small amount of filling in the centre. Wet your finger with water and run around the edge of the circle. Fold in half to make a semi circle and seal. Wrap both edges around your finger and bring them together.
Step 6
Boil tortellini in salted water until they float (around 2 mins).
Step 7
For the sauce, add butter and sage to pan and cook on low heat until butter melted and foamy. Add tortellini from their water once cooked and baste in the butter.
Step 8
Serve with loads of Parmesan!