Tortellacci Recipe
Tortellacci are large, stuffed pasta shapes typically filled with a mixture of cheese and vegetables, popular in Italian cuisine. This version features a creamy filling of cream cheese, spinach, and Pecorino Romano, which adds richness and depth to the dish. Here's how to make it at home.
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Ingredients
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Pasta and Filling
Method
Preparation and Cooking
- 1
Make the Pasta Dough
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.
- 2
Prepare the Filling
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.
- 3
Roll Out the Dough
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.
- 4
Fill the Tortellacci
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.
- 5
Cook 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.
- 6
Serve with Sauce
In a separate pot, heat your favorite red sauce and Besciamella sauce. Serve the tortellacci topped with both sauces.
