Description
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.
Ingredients
Units
Scale
For the Tortelloni Dough:
- 14 ounces (400 g) all-purpose flour
- 4 large eggs, at room temperature
- 2 teaspoons Kosher salt
For the Filling:
- 1 cup fresh ricotta
- 2 packages frozen spinach
- 1/2 cup freshly grated Parmigiano-Reggiano
- 1/2 teaspoon Kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon freshly grated nutmeg
For the Sauce:
- 1 stick unsalted butter
- 4 fresh sage leaves
Instructions
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.
Notes
- Dough Consistency: If your dough feels too dry, you can add a few drops of water. Conversely, if it’s too sticky, sprinkle a bit more flour until you achieve the right consistency.
- Freezing: If you wish to freeze uncooked tortelloni, place them on a baking sheet in a single layer until frozen, then transfer to a zip-top bag. They can be boiled straight from the freezer – just add a couple of extra minutes to the cooking time.
- Pasta Tools: If you don’t have a stand mixer with a pasta attachment, a manual pasta machine or a rolling pin can also be used to roll out the dough. Ensure it’s thin but not transparent.
- Using Fresh Spinach: If using fresh spinach instead of frozen, ensure to wash, cook, and drain it properly. One pound of fresh spinach can substitute the two packages of frozen.
- Prep Time: 75 mins
- Cook Time: 10 mins
- Category: Pasta, Primi
- Method: Boiling
- Cuisine: Italian
Nutrition
- Calories: 450g
- Sugar: 1g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 130mg