Spinach and Ricotta Tortellini with Ricotta and Herb Sauce
Indulge in the ultimate comfort food with this Spinach and Ricotta Tortellini paired with a luscious Ricotta and Herb Sauce. Delicately handmade pasta envelops a creamy ricotta and vibrant spinach filling, accented with a hint of nutmeg for a touch of warmth. Tossed in a velvety sauce infused with fresh parsley, basil, and chives, this dish boasts rich, herbaceous flavors in every bite. Perfectly balanced and crowd-pleasing, this Italian-inspired recipe transforms basic pantry staples into a restaurant-worthy experience. Whether you're craving a satisfying weeknight meal or an elegant dish to impress your guests, this tortellini recipe is a must-try. Serve with a sprinkle of Parmesan and a side of crusty bread for the perfect finishing touch!
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 300 grams All-purpose flour
- 3 large Eggs
- 200 grams Spinach
- 300 grams Ricotta cheese
- 50 grams Parmesan cheese, finely grated
- 0.25 teaspoons Nutmeg
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 2 tablespoons Butter
- 2 cloves Garlic, minced
- 100 milliliters Heavy cream
- 2 tablespoons Fresh parsley, chopped
- 2 tablespoons Fresh basil, chopped
- 1 tablespoon Fresh chives, chopped
- 1 tablespoon Olive oil
- Water (for boiling)
Instructions
To make the pasta dough, place the flour on a clean surface or in a large mixing bowl, and create a well in the center. Crack the eggs into the well and beat them lightly with a fork. Gradually incorporate the flour into the eggs until it forms a rough dough.
Knead the dough for 8-10 minutes until smooth and elastic. Wrap in plastic wrap and let it rest for 30 minutes.
While the dough rests, prepare the filling. Blanch the spinach in boiling water for 1 minute, then drain and rinse under cold water. Squeeze out as much excess water as possible, then finely chop the spinach.
In a bowl, mix together the chopped spinach, ricotta cheese, Parmesan cheese, nutmeg, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until well combined. Set aside.
Roll out the pasta dough into thin sheets (about 1-2mm thick) using a rolling pin or pasta machine. Cut the dough into 3-inch squares or circles.
Place 1 teaspoon of the spinach and ricotta filling onto the center of each square or circle. Fold the dough over the filling to form a triangle or half-moon, pressing the edges to seal. Bring the two corners of the folded edge together and pinch to form a tortellini shape. Repeat with the remaining dough and filling.
In a large pot, bring salted water to a boil. Cook the tortellini in batches for 3-4 minutes, or until they float to the surface. Use a slotted spoon to transfer the cooked tortellini to a plate.
To make the sauce, heat the butter and olive oil in a large skillet over medium heat. Add the minced garlic and cook for 1 minute until fragrant.
Stir in the ricotta cheese, heavy cream, and 1/2 teaspoon salt. Cook for 2-3 minutes, stirring, until the sauce is smooth and creamy.
Add the chopped parsley, basil, and chives to the sauce, and stir to combine. Adjust seasoning with additional salt and pepper if needed.
Toss the cooked tortellini in the sauce until they are evenly coated. Serve immediately, garnished with additional Parmesan cheese and fresh herbs, if desired.
Nutrition Facts
Calories |
702 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.2 g | 45% | |
| Saturated Fat | 19.0 g | 95% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 223 mg | 74% | |
| Sodium | 798 mg | 35% | |
| Total Carbohydrate | 65.2 g | 24% | |
| Dietary Fiber | 3.5 g | 13% | |
| Total Sugars | 0.7 g | ||
| Protein | 27.8 g | 56% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 385 mg | 30% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 523 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
