Spinach and Ricotta Tortellini

Ingredients

• For pasta: 300g 00 flour, 3 eggs, pinch of salt
• For filling: 250g ricotta drained, 150g cooked chopped spinach, 50g parmesan, 1 egg yolk, nutmeg, salt
• For sauce: 80g butter, sage leaves, parmesan

Instructions

1. Make the pasta: mix flour and eggs into a dough, knead 10 minutes, rest 30 minutes.
2. Mix the filling ingredients.
3. Roll the dough very thin, cut into squares.
4. Place filling in the centre, fold into triangles, then bring corners together.
5. Boil in salted water 3-4 minutes.
6. Brown the butter with sage and toss with the tortellini and parmesan.

Serving suggestions

• Serve with extra parmesan.

Storage & reheating

Uncooked tortellini freeze well.

Nutrition

Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.

Frequently asked questions