Spinach Tortellini
Delight your taste buds with the irresistible charm of homemade Spinach Tortellini, a classic Italian dish packed with fresh, wholesome flavors. This recipe combines tender, handmade pasta envelopes filled with a creamy, savory mixture of blanched spinach, ricotta, and Parmesan cheese, delicately seasoned with nutmeg for subtle warmth. Each tortellini is lovingly crafted and served in a luxurious butter and sage sauce that enhances the earthy, rich flavors of the filling. Perfect for a cozy dinner or an impressive dish to share, this spinach tortellini is an elegant yet approachable recipe that celebrates the art of from-scratch Italian cooking. Serve it with a sprinkle of extra Parmesan cheese for an unforgettable culinary experience! Keywords: Spinach Tortellini recipe, homemade tortellini, fresh pasta, Italian dinner, butter sage sauce.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 3 large Eggs
- 5 cups Fresh spinach
- 1 cup Ricotta cheese
- 1 cup Grated Parmesan
- 0.25 teaspoons Nutmeg
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 4 tablespoons Unsalted butter
- 6 large Fresh sage leaves
- 2 tablespoons Water
Instructions
In a large bowl or on a clean work surface, pour the flour into a mound and create a well in the center.
Crack 2 eggs into the well, and use a fork to whisk the eggs while slowly incorporating the flour from the edges of the well.
Once the dough starts coming together, knead it with your hands for 8-10 minutes until it is smooth and elastic. Wrap the dough in plastic wrap and let it rest at room temperature for 30 minutes.
Meanwhile, bring a large pot of water to a boil. Add the spinach and blanch for 2 minutes until wilted. Remove the spinach, drain, and cool under cold running water.
Squeeze out as much water as possible from the spinach and finely chop it.
In a mixing bowl, combine the chopped spinach, ricotta cheese, grated Parmesan, nutmeg, salt, and pepper. Mix well until the filling is creamy and uniform.
Divide the pasta dough into 4 portions. Working with one piece at a time, roll out the dough on a floured surface until it’s very thin (use a pasta machine if you have one).
Cut the pasta into 3-inch squares using a knife or a pastry cutter.
Place 1 teaspoon of the spinach filling in the center of each square. Brush the edges with water using your fingers.
Fold the pasta square diagonally to form a triangle, pressing the edges tightly to seal.
Bring the two bottom corners of the triangle together to form a tortellini shape and press to seal. Repeat with remaining dough and filling.
Bring a large pot of salted water to a boil. Add the tortellini and cook for 3-4 minutes, or until they float to the surface.
While the tortellini cooks, melt the butter in a large skillet over medium heat. Add the sage leaves and cook for 2-3 minutes until fragrant.
Remove the tortellini with a slotted spoon and transfer to the butter and sage sauce. Toss gently to coat.
Serve the spinach tortellini warm, garnished with additional Parmesan if desired.
Nutrition Facts
Calories |
2316 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 108.2 g | 139% | |
| Saturated Fat | 59.5 g | 298% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 890 mg | 297% | |
| Sodium | 3305 mg | 144% | |
| Total Carbohydrate | 233.2 g | 85% | |
| Dietary Fiber | 10.7 g | 38% | |
| Total Sugars | 2.5 g | ||
| Protein | 112.4 g | 225% | |
| Vitamin D | 3.3 mcg | 16% | |
| Calcium | 2184 mg | 168% | |
| Iron | 22.4 mg | 124% | |
| Potassium | 1156 mg | 25% | |
*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.
