Tortellini Recipe

Make the Dough

In a large bowl, place the flour and make a well in the center. Crack the eggs into the well, add salt, and using a fork, gradually mix the flour into the eggs until a rough dough forms.

Knead the Dough

Transfer the dough to a lightly floured surface and knead for about 8-10 minutes until smooth and elastic. Wrap in plastic wrap and let it rest for at least 30 minutes.

Prepare the Filling

In a medium bowl, combine the ricotta cheese, grated Parmesan, chopped spinach, nutmeg, and salt. Mix well until all ingredients are combined and set aside.

Roll Out the Dough

After resting, divide the dough into quarters. Roll out each piece into thin sheets (about 1/16 inch thick) using a pasta machine or rolling pin.

Cut and Fill

Using a round cutter (about 3 inches in diameter), cut circles from the rolled dough. Place a small teaspoon of filling in the center of each circle. Fold the dough over to create a half-moon shape and press the edges to seal. Then, bring the two ends together to form a ring, pinching to secure.

Boil the Tortellini

Bring a large pot of salted water to a boil. Carefully drop the tortellini into the boiling water and cook for about 3-4 minutes, or until they float to the surface. Remove with a slotted spoon and set aside.

Prepare the Sauce

In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant. Pour in the crushed tomatoes, add basil, and season with salt. Simmer for about 10 minutes.

Combine and Serve

Add the cooked tortellini to the sauce and gently toss to coat. Serve immediately with additional grated Parmesan if desired.