Tortelli with Potatoes, Spinach and Ricotta Cheese

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Recipe Intro From conlemaninpasta

We love these perfect tortelli, expertly stuffed with a delicious filling of potatoes, spinach and ricotta cheese! If you're out of spinach, any blanched green can take its place. 

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  • Recipe Card
Prep time: 1hr
Cook time: 45mins
Serves or Makes: 40

Recipe Card

ingredients

For the Pasta Dough

  • 10 1/2 ounces all-purpose flour
  • 3 1/2 ounces semolina flour
  • 4 eggs
  • pinch of Kosher salt

ingredients

For the Filling

  • 2 medium potatoes, peeled and cut into large chunks
  • 14 ounces spinach
  • 7 ounces ricotta cheese
  • 3 1/2 ounces Parmesan, grated
  • Kosher salt and pepper, to taste

Method

For the Dough

  • Step 1

    On a clean, dry work surface mix both flours and salt together. Make a well in the middle.

  • Step 2

    Crack in the eggs and using a fork, mix the flour until crumbly, then knead the dough by hand. Keep on kneading, until the outside of the pasta dough is smooth and no longer sticky.

  • Step 3

    Wrap it in plastic wrap and let it stand for 30 minutes at room temperature.

  • Step 4

    Set up the pasta roller. Divide the pasta dough into quarters. Work with one piece at a time and keep the other pieces covered with a plastic film or a clean dishes towel.

  • Step 5

    Run the dough through a pasta roller on progressively thinner settings, starting at 0, until you have a sheet of paper-thin pasta, usually the last setting on your pasta sheeter.

  • Step 6

    Cut the sheet into rounds using a 3-inch round cutter, spacing the rounds as close together as possible. Cover tortelli rounds with plastic wrap until ready for use.

For the Filling

  • Step 1

    In a medium pot, add potatoes and cover with cold water. Season assertively with salt. Bring to a boil, then reduce to a simmer and cook until potatoes are fork tender.

  • Step 2

    Drain potatoes, then return to low heat, tossing and cooking the potatoes until they become lightly chalky on the outside, 2-3 minutes. Remove from heat and using a potato masher, mash until the potatoes are smooth. Cover and reserve.

  • Step 3

    Set up a blanching station for the spinach by bringing a large pot of water to boil. Salt the water assertively. Fill a medium bowl halfway with ice and add cold water to it to make an ice bath.

  • Step 4

    Add the spinach to the boiling water and blanch for 1 minute. Remove the spinach with a spider or colander and place into ice bath. When spinach is cool to the touch, remove from ice bath and place in a clean tea towel.

  • Step 5

    Wring out all excess moisture and chop spinach finely.

  • Step 6

    In a large mixing bowl, add mashed potatoes, chopped spinach, ricotta, parmesan, salt and pepper. Mix well, set aside.

For the Assembly and Cooking

  • Step 1

    Place 1 teaspoon of filling in the middle of each round of pasta. Fold the dough over to form a half moon, then draw the two corners together to form a rounded bonnet-shape. Press tightly to seal.

  • Step 2

    Toss with semolina flour, set aside on well-floured baking sheet, and cover. Repeat with remaining pieces of dough, re-rolling the scraps until none remain.

  • Step 3

    Bring a large pot of water to a boil and salt well. Add in the tortelli, cooking at a gentle simmer, until they float to the top, 2-3 minutes.

  • Step 4

    Drain the pasta, add your favorite sauce and enjoy!