Tortelli With Spinach & Ricotta Recipe

Make the Pasta Dough

In a large bowl, mound the flour and create a well in the center. Crack the eggs into the well and gradually mix the flour into the eggs until a dough forms. Knead for about 10 minutes until smooth. Wrap in plastic wrap and let it rest for 30 minutes.

Prepare the Filling

In a skillet, sauté the spinach over medium heat until wilted. Drain any excess liquid and let cool. In a mixing bowl, combine ricotta, cooled spinach, Parmesan, nutmeg, salt, and pepper. Mix until well combined.

Roll Out the Dough

After resting, roll out the pasta dough into thin sheets using a pasta machine or a rolling pin.

Assemble the Tortelli

Cut the pasta sheets into squares (about 3 inches). Place a teaspoon of filling in the center of each square. Fold the pasta over to form a triangle, pressing the edges to seal. Trim any excess dough.

Cook the Tortelli

Bring a large pot of salted water to a boil. Cook the tortelli in batches for about 4-5 minutes or until they float to the surface. Remove and drain.

Prepare the Sage-Butter Sauce

In a skillet, melt the butter over medium heat. Add the sage leaves and cook until the butter is golden and the leaves are crispy.

Serve

Toss the cooked tortelli in the sage-butter sauce, then plate and sprinkle with additional Parmesan cheese.