Tortellini ricotta and spinach are a great classic of Italian cuisine. Generally they are bought ready, but they can also be done at home with a simple recipe and a bit of application. Certainly a long recipe in the timing, but that will fill you with satisfaction once you have your homemade tortellini in front of you. Then you can season these tortellini with simple butter and sage, or with other ingredients to your taste. In the case of this recipe, with butter and sage, combine an aromatic white wine.
| Prep Time | 20 minutes |
| Cook Time | 20 minutes |
| Passive Time | 30 minutes |
| Servings |
people
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Ingredients
For the stuffing
- 200 g spinach fresh
- 200 g Ricotta cheese
- 30 g Parmesan cheese
- 1 egg
- 1 sprinkle Nutmeg powder
- 1 pinch salt
- 1 sprinkle Black pepper
For the seasoning
- 50 g Butter
- 50 g Parmesan cheese
- 12 leaves sage fresh
Ingredients
For the stuffing
For the seasoning
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Instructions
- Start the dough. In a bowl, begin to sift the flour (1), so that it does not clump, and salt it (2) lightly. Make a hole in the middle. Then open two eggs, putting them in a small bowl (3) so you can check the absence of any piece of shell.
- Now stir the eggs (4) pour them into the hole (5) of the flour. Then start mixing the ingredients with your hands (6) to start forming a draft of dough.
- Place what you have obtained on a floured wooden board (7) and with sufficient energy knead it (8) for a quarter of an hour, with your hands, turning it over and over again. Once you have obtained your dough of a uniform yellow, put it again in the floured bowl, and cover it with a cloth (9). Leave aside for about half an hour.
- Meanwhile start the tortellini filling. Place the spinach on a chopping board and cut away the stems (10) to keep only the leaves. Wash the leaves (11). Let the spinach drain and put a pan on low heat, without any seasoning. When hot, put the spinach (12) with a little of their washing water, and start cooking them.
- Salt them immediately (13) and stir them (14) with the spoon, then cover with the lid (15) and cook for a few minutes with the flame at a minimum.
- Turn off the heat and transfer the spinach to the cutting board (16). Chop finely (17) and transfer them into a small bowl. Add the ricotta on top (18) of the spinach, after having crushed it a little with a fork.
- Now sprinkle some nutmeg (19) on top and also some freshly ground black pepper (20). Then mix (21) to have a uniform mixture.
- Now open one egg in a small bowl (22) so as not to risk leaving a few pieces of shell with the other ingredients. Salt lightly (23) and beat with a fork (24).
- Pour the eggs on the other ingredients (25), grate a little Parmesan (26) to add it into the filling (27). Mix everything.
- Now return the dough and place it on the floured wooden board. Cut it into four or more pieces (28). Roll each piece (29) under your hands so that it becomes a kind of cigar, which you will have to crush and roll out briefly with the rolling pin (30).
- Now pass each single dough in the pasta roller machine (31) at least a couple of times for pieces of dough, setting the wide to the number 2. Get thin and compact sheets and start to cut them with the cutting wheel (32) for pasta, to make a rectangle with the precise sides. Then cut the rectangles into many squares (33) that will be your tortellini.
- At the center of each square put a teaspoon full of stuffing (34) and start to create your tortellino by folding the square like you use did with the paper to create the boat, when you were child. Before brush the inside pastry with a little of water. As with small sheets of paper, take a corner and fold the dough over the filling towards the other corner (35), so as to make a triangle with the overlapped sheet. Then fold the part where is the boat stuffing (36), folding it on itself to form a long strip.
- Now take the two long sides and close on themselves (37) forming a ring. Your tortellino is ready. Put all the tortellini on a floured table (38) and start the seasoning, putting the butter to melt in the pan (39) over low heat.
- When the butter is melted, add the sage leaves to fry (40), while in the meantime you will have to boil a lot of salted water to cook the tortellini. Put the tortellini in the water (41) and cook for about ten minutes, before taking them with a ladle and place them, slightly drained, in a pan (42) with the butter.
- Stir the tortellini in the butter (43), sprinkle them with a little freshly ground black pepper (44) and the grated Parmesan cheese (45). Serve immediately on the table.
