Italian Pasta Recipes Italian Vegetables Recipes


Ricotta and spinach tortelli are prepared a little bit all over Italy, from the north to the south with small differences: you add or remove filling ingredients and change the shape of the casing but the result does not change, we are always going to get an exceptional stuffed pasta!











For egg pasta

  • 2.4  cups of all purpose flour (finely milled) flour
  • 3 eggs


For the filling:           

  • 1.5 cups of Ricotta cheese
  • 12.3 oz  (350 grams) spinach or chard greens
  • 1/4 cup of grated Parmigiano Reggiano cheese
  • 1 Yolk
  • Salt-pepper  to taste
  • Nutmeg to taste


For the dressing:       

  • 1/3 cup of  Butter
  • 1/2 cup of  grated Parmigiano Reggiano cheese



Bring the water to a boil in a large pot.


In the meantime, pour the flour onto the kneading board, create a well in the middle and break the eggs into it, knead well until you obtain a smooth and even dough. Wrap the dough in cling film and let sit for 20 minutes.


Now clean the spinach and remove the stalks, keeping only the leaves.


Boil them in the pot of salted water and when done, strain and wring them.


Finely chop the spinach, add ricotta cheese, one yolk, the grated Parmigiano Reggiano cheese and mix until smooth and even.


Add a pinch of salt and nutmeg to taste.


To give the tortelli their shape, roll out the dough, not too thin, using a rolling pin.


Make 5 cm (1.96 inches) squares using a toothed pasta wheel.


Place a teaspoon of filling in the centre of each square.


Fold the sheet of pasta over each dollop of filling to form a rectangle, taking care to seal the pasta well around the filling and along the edges so they do not come apart while cooking.


Cook the tortelli in plenty of salted water.


Drain them well, taking care not to break them and to remove the cooking water.


In a serving bowl, dress the tortelli with melted butter and grated Parmigiano Reggiano.


Serve piping hot.

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