Spinach and Ricotta Tortellini Recipe

Ingredients

• 10 cups fresh spinach, trimmed
• 2 tablespoons water
• salt and ground black pepper to taste
• 1.25 cups ricotta cheese
• 1.25 cups grated Parmesan cheese
• 1 egg egg
• 1 pinch nutmeg
• ground black pepper to taste
• 2 pounds fresh spinach pasta dough
• 2 tablespoons all-purpose flour, or as needed

Instructions

1. In a pot over medium-high heat, combine spinach, water, and a pinch of salt. Cover and cook until the spinach wilts completely, about 2 to 3 minutes. Drain well and squeeze out all excess water. Allow the spinach to cool to room temperature in a colander.
2. In a large bowl, use a fork to soften the ricotta cheese until it becomes creamy and smooth.
3. Squeeze out any remaining water from the cooled spinach. Finely chop the spinach with a knife or process it in a blender. Transfer the chopped spinach to the bowl with the ricotta cheese. Add the Parmesan cheese, egg, nutmeg, salt, and black pepper, and stir well to combine.
4. Divide the pasta dough into 6 equal pieces. Flatten one piece between your palms and cover the remaining 5 pieces with plastic wrap to prevent drying. Press the flattened dough through the widest setting on your pasta machine. Sprinkle flour over the dough, fold it in half lengthwise, and run it through the pasta machine again. Repeat this process 3 or 4 times, always flouring, folding, and passing the dough through the widest setting until it is smooth and even.
5. Change the pasta machine to the middle setting and pass the dough through. Then, change the pasta machine to the next to last setting and pass the dough through again. Cut the dough sheet in half crosswise. Pass each half through the pasta machine on the thinnest and last setting to create 2 long, very thin sheets. Gently transfer the sheets to a floured work surface and trim the edges to create even rectangles.
6. Cut the dough into 1 ½-inch squares. Place 1 teaspoon of the ricotta filling in the center of each square. Brush the edges with water, then fold the square diagonally into a triangle shape. Press firmly to squeeze out any air. Stretch the two ends of the triangle, fold them together, and wrap them around your finger to seal. Gently fold back the top corner.
7. Transfer the tortellini to a floured plate or work surface to prevent sticking. Repeat the process with the remaining dough and filling until all the tortellini are formed. Let the tortellini stand for about 30 minutes to allow them to dry slightly.
8. Fill a large pot with generously salted water and bring to a boil. Cook the tortellini in batches, until they float to the top and the filling is hot, approximately 6 to 7 minutes. Serve immediately with your favorite sauce.

Nutrition

• Calories: 167 kcal
• Fat Content: 3 g
• Fiber Content: 1 g
• Sugar Content: 1 g
• Sodium Content: 133 mg
• Protein Content: 8 g
• Cholesterol Content: 19 mg
• Carbohydrate Content: 26 g
• Saturated Fat Content: 2 g
• Unsaturated Fat Content: 0 g