Homemade Tortelloni with Spinach and Ricotta Recipe

Spinach and ricotta tortelloni pasta is among the most renowned dishes from Bologna and it plays a huge part in conventional Italian cooking. Just recently, I was feeling sentimental and wished to develop a conventional meal from scratch that took me back to my time invested in Bologna, so I chose to make this popular meal following the initial dish. I made the pasta dough, rolled it with a pasta maker and hand-made each tortelloni filled with my velvety spinach and ricotta mix.

There are lots of kinds of packed pastas: ravioli, tortellini, cannelloni, however I enjoy the round, belly-button shape of tortelloni. I matched it with a basic butter and sage sauce and voila … the ideal pasta meal was served.

What do you require in the cooking area to make this dish?

Here is a list of the products you will require to make this delicious meal on your own.

food mill.
stand mixer (optional).
pasta maker (optional).
pot for boiling.
big frying pan or pan for butter and sage sauce.
cutting board or other big, flat working surface area.
pasta drainer.
sharp knife.
round shape cutter.
a number of bowls.

The dish, although long, is not made complex to follow. It will take you about an hour from start to end up.

Active Ingredients

All-purpose flour (14 ounces)– get a great quality all-purpose flour so that your homemade tortelloni come out completely!
Eggs (4 big)– you ought to utilize eggs at space temperature level for this dish, so you can either keep them in a cool location outside the fridge or eliminate them from the refrigerator thirty minutes before utilizing them. We enjoy farm-fresh eggs!
Kosher salt (2 teaspoons– 1/2 teaspoon)– our favorite is great sea salt for the dough and sauce and coarse sea salt for the pasta water.
Ricotta cheese (1 cup)– attempt to utilize the best ricotta cheese you can, reward points if it is made on a neighboring farm or you can get it fresh from Italy.
Spinach (2 bundles)– frozen is the simplest thing to utilize, however if you wish to utilize fresh you will require to utilize a number of bags as it cooks down a fair bit.
Parmigiano Reggiano (1/2 cup)– newly grated or Parmesan cheese will be utilized for both the filling in addition to to spray on top.
Black pepper (1/4 teaspoon)– newly ground is our choice, however currently ground pepper works terrific too.
Nutmeg (1/4 teaspoon)– newly grated or powdered is terrific and includes that really genuine Italian taste.
Unsalted butter (1 stick)– we choose saltless as that is the type that the majority of Italians utilize, however if you utilize salted butter simply include less salt to taste.
Sage (4 leaves)– fresh sage leaves of any range will work well. Sage is a really simple and hearty plant to grow both inside and outside depending upon where you live.

How to make tortelloni and butter sauce action by action

To make the filling, start by putting the frozen spinach in a big frying pan over medium heat, include a little water and cover and cook for 5 minutes or up until thawed and warm all the method through (image 1).

Transfer into a big screen in the sink and drain and after that delegate cool. When cooled, capture all the excess water from the spinach (image 2).

tortelloni procedure: frozen spinach sauteed in a skillet and drained on a sieve

Put the spinach, ricotta, Parmigiano Reggiano cheese, nutmeg, salt and pepper in a food mill (image 3) and pulse up until the mix has a velvety consistency and reserved (image 4).

To make the tortelloni dough by hand: on a cutting board or other flat surface area, develop a mound with the flour and after that develop a big crater in the center of the mound. Include the salt and the eggs into the crater and gradually include the flour into the eggs with a fork up until it is totally combined (photo 5). Now knead by hand for 5-7 minutes, folding and flattening and turning. Produce a ball and cover it in cling wrap and leave it to rest for thirty minutes (image 6).

To make dough with a stand mixer: Include flour, eggs, and salt in the blending bowl of a stand mixer with the dough hook accessory. Knead on speed 2 for 5 minutes. Eliminate the dough and knead by hand for 2 minutes. Forming into an round disc, cover with cling wrap and let it rest for thirty minutes.

Cut off a 1-inch piece of dough, flatten into a rectangle-shaped shape and include a percentage of flour to both sides.

To make pasta by hand with a rolling pin: Put the piece of dough on a flat surface area and present with a rolling pin (image 7). Fold in half and present once again. Now fold in half and present up until you have a thin long sheet (image 8). You can dust with flour at any point if the dough begins staying with the rolling pin. Once it is thin enough, reserved to rest on your working table.

To make pasta with a pasta maker: Utilize a pasta maker or connect the pasta accessory to your stand mixer and set it to # 1. Switch on the stand mixer to speed 2 and run the very first piece through the roller. While on # 1, fold the dough in half and run it through once again (image 9). Do this two times. Including a bit of flour on each side once again, modification setting to # 2 and pass the pasta dough through the sheet roller two times. Now pass the pasta through two times on # 3 and after that when on # 4 # 5 # 6. Include flour to each side of your long pasta sheet and set it on your working table.

Let the presented pasta rest for 3 minutes.

Cut into squares of roughly 3-inch square cookie cutter or with a thin knife.

Put one loading teaspoon of filling on each square, brush water all around the edges.

Fold the square in half to form a rectangular shape and press down to get rid of any air and seal the edges where they come together (image 10-11).

Bend the rectangular shape so that the external corners come together, forming a timeless tortelloni shape, a pinch them to seal and reserve on your work surface area (image 12-13).

In a big pot bring water to boil, include coarse salt and after that prepare the tortelloni for 3-4 minutes (image 14).

For the butter sage sauce, saute the butter and sage in a frying pan over medium heat for 4 minutes.

Include prepared and drained pipes tortelloni straight into the pan and carefully stir to coat with the butter sauce (image 15).

Serve instantly and garnish with some Parmigiano Reggiano cheese, black pepper and some torn sage leaves.

Attempt other homamade pasta from scratch:

Professional suggestions

You can make a dough circle or square. Some tortelloni makers swear by beginning with a circle shape, as we have actually suggested in this dish. However others choose a square shape that then becomes a triangle when folded in half (rather of a half moon) however then completions of the triangle are pinched together the precisely very same method to form a really comparable completed tortelloni.
Make certain to seal effectively. If your tortelloni aren’t totally sealed by pinching the sides of the dough together, the prepared tortelloni will lose their filling when you boil them and completion outcome will be a slushy, damp mess! So make certain to damp the dough a little and pinch effectively when closing.

Variations for various pasta fillings

Our preferred filling variation is amaretti biscuits and pumpkin, a variation that is from Northern Italy:

To make pumpkin and amaretti filling: get rid of the skin and seeds of the pumpkin (2 pounds) and broil in the oven for thirty minutes or up until soft and after that let cool. Mix the prepared pumpkin with a hand mixer and after that include 4 ounces of crushed amaretti cookies, 1/2 cup of Parmesan cheese, a pinch of salt, a pinch of nutmeg and 2 eggs. Stir up until totally mixed and after that utilizing this filling to develop tortelloni and sprinkle them with olive oil to serve for your next scrumptious meal.

Frequently Asked Questions

Can I freeze raw tortelloni?

Yes! You can quickly freeze raw tortelloni. Put them on a flat cookie sheet or other comparable flat meal that will suit your freezer. Freeze for a number of hours on the sheet and after that move to a freezer-safe Ziplock bag when totally frozen. They can then be saved for approximately 3 months and utilized straight frozen (without thawing) by boiling in water.

For how long with prepared tortelloni last in the refrigerator? Can I reheat them?

Prepared tortelloni can be saved for 24/48 hours in the refrigerator in an airtight container. They can be reheated with a splash of water and a little additional butter or drizzle of olive oil and after that prepared for a couple of minutes in the microwave or in a saute pan on the range top over medium heat up until warmed through.

What is the distinction in between tortellini and tortelloni?

The distinction in between the huge and little variation of this pasta is just the size and the common fillings. While tortelloni are generally packed with ricotta and spinach, the smaller sized variation of this pasta, tortellini, are generally packed with a meat filling and served in chicken broth. There is likewise the tomato sauce with meat, called Bolognese, that is a preferred from Bologna to top the smaller sized or larger variation.

Food mill ( optional)

stand mixer ( optional)

Pasta maker ( optional)

pot for boiling

big frying pan or pan for butter and sage sauce

Cutting Board or other big, flat working surface area

pasta drain

Sharp Knife

round shape cutter

a number of bowls

FOR THE TORTELLONI DOUGH

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To make the dough by hand: on a cutting board or other flat surface area, develop a mound with the flour and after that develop a big crater in the center of the mound. Include the salt and the eggs into the crater. With a fork, gradually include the flour into the eggs up until it is totally blended. Now knead the dough by hand for 5-7 minutes, folding and flattening and turning. Produce a ball with the dough, cover it in cling wrap and leave it to rest for thirty minutes.

▢

To make dough with a stand mixer: Include flour, eggs, and salt in the blending bowl of a stand mixer with the dough hook accessory. Turn to speed 2 to knead for 5 minutes. Eliminate the dough and knead by hand for 2 minutes. Forming into an round disc, cover with cling wrap and let it rest for thirty minutes.

▢

Cut off a 1-inch piece of dough, flatten into a rectangle-shaped shape and include a percentage of flour to both sides.

▢

To make pasta by hand with a rolling pin: Put the piece of dough on a flat surface area and present with a rolling pin. Fold in half and present once again. Now fold in half and present up until you have a thin long sheet. You can dust with flour at any point if the dough begins staying with the rolling pin. Reserve to rest on your working table.

▢

To make pasta with a pasta maker: Utilize a pasta maker or connect the pasta accessory to your stand mixer and set it to # 1. Switch on the stand mixer to speed 2 and run the very first piece of pasta dough through the roller. While on # 1, fold the dough in half and run it through once again. Do this two times. Including a bit of flour on each side of the dough once again, modification setting to # 2 and pass the pasta dough through the sheet roller two times. Now pass the pasta through two times on # 3 and after that when on # 4 # 5 # 6. Include flour to each side of your long pasta sheet and set it on your working table.

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Let the presented pasta rest for 3 minutes.

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Cut into 3-inch square cookie cutter or with a thin knife.

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Put one loading teaspoon of filling on each circle, brush water all around the edges.

▢

Fold the square in half to form a rectangular shape and press down to get rid of any air and seal the edges where they come together.

▢

Bend the rectangular shape so that the external corners come together, forming a timeless tortelloni shape, a pinch them to seal.

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In a big pot of boiling, salted water, include the pasta and cook for 3-4 minutes.