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Spinach and Ricotta Tortellini


Spinach and ricotta tortellini #pasta #foryoupage

♬ That’s Amore – Dean Martin

Spinach and Ricotta Tortellini

A meal to impress you and your loved one or if your single, just you...
I love this recipe because you can prepare the pasta in advance and then bring the final dish together really quickly.
Prep Time1 hour 30 minutes
Cook Time5 minutes
Total Time2 hours 35 minutes
Course: Date Night, Main Course
Cuisine: Italian
Servings: 4 people



  • 300 g 00 flour
  • 3 eggs
  • 3 tbsp olive oil


  • 300 g spinach
  • 200 g ricotta
  • A handful of grated parmesan
  • A pinch of grated nutmeg
  • Butter
  • Toasted pine nuts


  • Sift your flour onto the work surface. Using the bottom of the bowl make a well in the middle.
  • Crack your eggs into the well and start whisking with a fork. Slowly bring the flour from the edges into the eggs until it forms a thick paste.
  • Then bring all the flour in and bring together to form a dough. Use additional flour if the dough is too sticky and knead for 10 minutes.
  • Once the dough is smooth wrap in cling film and rest in the fridge for at least 30 minutes.
  • Cook your spinach in a dry hot pan. Once cooked drain in a sieve.
  • Once cool enough squeeze out excess liquid and place in a food processor.
  • Blend with ricotta and parmesan until smooth. Add nutmeg, salt and pepper to taste and set aside.
  • Cut your pasta dough into 4 even pieces and roll one at a time. Using a pasta machine; roll your pasta through the widest setting. Then fold your pasta into thirds and roll through the same setting and repeat once more (This stretches the gluten in the flour and will give you a chewy texture in the final pasta dish)
  • After each roll, turn the dial on the pasta machine by one to make it thinner.
  • Once your pasta has been rolled through the finest setting twice you are ready to make your tortellinis.
  • Cut the pasta using a ring cutter. Then place a small spoonful of the spinach mixture in the middle. Using a damp finger, gently wet the top half of the pasta. Then fold the pasta over so you have a semi circle. Make sure to there are no air pockets in the pasta at this stage. Wet one corner of the pasta and bring the two corners together to form your tortellini. Leave in a tray covered in semolina while you make the rest.
  • Bring your water to the boil and add enough salt so the water tastes like the ocean.
  • Boil your pasta for 3 minutes and then add into a pan of melted butter. Don’t be afraid to add pasta water as this will combine with the butter and thicken your sauce.
  • Serve with a generous grating of parmesan and toasted pine nuts.
  • Enjoy!

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