Homemade pasta filled with cream cheese, spinach, and pecorino romano; served with red sauce and Besciamella (white cheese sauce).

On a clean surface, make a mound with the flour and create a well in the center. Crack the eggs into the well and sprinkle with salt. Using a fork, gradually mix the flour into the eggs until a dough forms. Knead the dough for about 10 minutes until smooth. Wrap in plastic wrap and let it rest for 30 minutes.

Make the Pasta Dough

In a pan over medium heat, sauté the fresh spinach until wilted. Let it cool, then chop finely. In a bowl, mix the cream cheese, chopped spinach, and grated Pecorino Romano cheese. Season with salt and black pepper to taste.

Prepare the Filling

After resting, divide the dough into four pieces. Roll out one piece at a time on a floured surface to about 1/16-inch thickness. Cut into 3-inch squares.

Roll Out the Dough

Place a small spoonful of the filling in the center of each square. Fold the square diagonally to form a triangle, pressing to seal. Bring the two corners of the triangle together to form a tortellaccio shape, sealing the edges.

Fill the Tortellacci

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

Cook the Tortellacci

In a separate pot, heat your favorite red sauce and Besciamella sauce. Serve the tortellacci topped with both sauces.

Serve with Sauce

All-purpose flour

Eggs

Cream cheese

Fresh spinach

Pecorino Romano cheese, grated

Salt

Black pepper

Tortellacci

Make Tortellacci Recipe in just 1h 30m. Homemade pasta filled with cream cheese, spinach, and pecorino romano; served with red sauce and Besciamella (white cheese sauce).

Tortellacci Recipe

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