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Spinach and Ricotta Tortelloni with Sage Butter Sauce

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  • Author: Francesco Romano
  • Total Time: 1 hour 25 minutes
  • Yield: 8 servings 1x


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.


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


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.
  2. 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.
  4. 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.


  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.
  2. 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.


  1. 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.
  2. 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.
  3. 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.
  4. 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


  • 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
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