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Spinach and Ricotta Tortellini
Homemade pasta filled with creamy ricotta and spinach, tossed in a sage butter — a labour of love.
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1 hrPrep🔥
10 minCook🍽️
4Serves📊
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Ingredients
- For pasta: 300g 00 flour, 3 eggs, pinch of salt
- For filling: 250g ricotta drained, 150g cooked chopped spinach, 50g parmesan, 1 egg yolk, nutmeg, salt
- For sauce: 80g butter, sage leaves, parmesan
Instructions
- Make the pasta: mix flour and eggs into a dough, knead 10 minutes, rest 30 minutes.
- Mix the filling ingredients.
- Roll the dough very thin, cut into squares.
- Place filling in the centre, fold into triangles, then bring corners together.
- Boil in salted water 3-4 minutes.
- Brown the butter with sage and toss with the tortellini and parmesan.
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Tara’s tips
- Squeeze the spinach very dry or the filling is wet.
- Roll the pasta as thin as you dare.
Serving suggestions
- Serve with extra parmesan.
Storage & reheating
Uncooked tortellini freeze well.
Nutrition
Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.
Frequently asked questions
Pasta maker?
Highly recommended for thin, even pasta — but a rolling pin works.
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