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.

Tortellini or Tortelloni?

Tortellini and tortelloni are both types of stuffed pasta originating from the Emilia-Romagna region of Italy. They are similar in shape but differ primarily in size and sometimes in their traditional fillings:

Size:

Tortellini: These are smaller in size, typically about the size of a cherry.

Tortelloni: These are larger, roughly the size of a walnut or even bigger.

Filling:

Tortellini: Traditionally, they are filled with a mixture of meats (such as pork loin, prosciutto, and mortadella) or cheese.

Tortelloni: They are traditionally filled with ricotta cheese and spinach, though there are many other fillings available.

Serving:

Tortellini: Often served in a broth (like in “tortellini in brodo”) or with a sauce.

Tortelloni: Typically served with a sauce, given their larger size.

Step by Step Guide to Making Spinach and Ricotta Tortelloni

Name: Spinach and Ricotta Tortelloni with Sage Butter Sauce
Prep time: 45 min
Cook time: 7 min
Total time: 52 min
Cuisine: Italian
Ingredients: 14 oz (400 g) all-purpose flour; 4 large eggs; 2 tsp Kosher salt; 1 cup (237 ml) fresh ricotta; 2 packages frozen spinach; 0.5 cup (118 ml) freshly grated Parmigiano-Reggiano; 0.5 tsp Kosher salt; 0.25 tsp freshly ground black pepper; 0.25 tsp freshly grated nutmeg; 1 stick unsalted butter; 4 fresh sage leaves

Making the Filling:

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.
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:

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.
Resting the Dough:
- Shape the dough into an oval disc.
- Wrap in plastic wrap and let it rest for 30 minutes.
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.
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:

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:

Combine and Melt:
- In a saucepan, melt butter with sage leaves over medium heat for 4 minutes.
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.