Tortelloni, a classic from Bologna, is a pasta filled with ricotta and spinach. This recipe walks you through making it from scratch, paired with a butter and sage sauce.

This is one of the classic standout recipes from Bologna. Reminiscing about my time there, I wanted to make a traditional meal for some visiting friends. Using the classic method, I prepared the pasta dough and filled each handcrafted tortelloni with spinach and ricotta – just the way Italian Mothers do every day.

Guests can definitely tell the difference between homemade and store-bought pasta, and of all the stuffed pastas, like ravioli and cannelloni, I’m probably most fond of tortelloni. Paired with a butter and sage sauce, the dish was a complete success. My guests were more than pleased and asked for both seconds and thirds. Bologna’s simple, delightful recipes continue to bring joy – something I’ll always be grateful for.

Step by Step Guide to Making Spinach and Ricotta Tortelloni

Making the Filling:

1. Prepare the Spinach:

   • Place frozen spinach in a large skillet over medium-high heat.
   • Cover and cook for 5 minutes.
   • Transfer to a sieve to drain and cool.

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   Combine Ingredients:

   • Once cooled, squeeze out excess water from the spinach.
   • In a food processor, combine spinach, ricotta, Parmigiano-Reggiano, nutmeg, salt, and pepper.
   • Pulse until the mixture reaches a creamy consistency.
   • Transfer to a bowl and set aside.

Creating the Tortelloni Dough:

1. Mix and Knead:

   • In a mixing bowl, combine flour, eggs, and salt.
   • Using a dough hook attachment, knead on a medium setting for 5 minutes.
   • Remove and knead by hand for an additional 2 minutes.

2. ---

   Resting the Dough:

   • Shape the dough into an oval disc.
   • Wrap in plastic wrap and let it rest for 30 minutes.

3. ---

   Rolling the Dough:

   • Cut a 1-inch piece from the dough and flatten into a rectangle. Dust with flour on both sides.
   • Using a pasta roller set to its widest setting, pass the dough through.
   • Fold the dough in half and pass through again. Repeat.
   • Gradually narrow the roller settings and pass the dough through, dusting with flour as needed. Continue until the dough is thin and smooth.

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   Shaping the Tortelloni:

   • Lay the rolled dough on your work surface and let rest for 3 minutes.
   • Use a 3-inch square cookie cutter to cut squares.
   • Place a teaspoon of filling in the center of each square. Brush edges with water.
   • Fold over to create a triangle, sealing the edges.
   • Bring the two points of the triangle together and pinch to seal.

Cooking:

1. Boil the Tortelloni:

   • In a large pot of boiling salted water, cook tortelloni for 3-4 minutes, or until they float to the surface.

Making the Sauce:

1. Combine and Melt:

   • In a saucepan, melt butter with sage leaves over medium heat for 4 minutes.

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   Finish the Dish:

   • Add the cooked tortelloni to the sauce, gently stirring to coat.
   • Serve immediately, garnishing with additional Parmigiano, black pepper, and torn sage leaves.