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Spinach Ricotta Tortellini

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PREP TIME
60 min
COOKING TIME
15 min
TOTAL TIME
105 min
SERVINGS
16 servings
Dinner Italian
Spinach Ricotta Tortellini
Ingredients
  • 10 cups fresh spinach, trimmed
  • 2 tablespoons water
  • salt and ground black pepper to taste
  • 1 1/4 cups ricotta cheese
  • 1 1/4 cups grated Parmesan cheese
  • 1 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
Begin by placing spinach, water, and a small amount of salt in a cooking vessel over high heat; cover the container and cook until the spinach is completely reduced, 2 to 3 minutes. Drain; thoroughly remove any remaining moisture.
2
Next, use a utensil to break down ricotta cheese in a large bowl until it reaches a smooth consistency.
3
Remove any excess moisture from the cooled spinach; finely chop with a knife or process in a food processor. Transfer to the bowl with ricotta; stir in Parmesan cheese, egg, nutmeg, salt, and black pepper.
4
Divide the pasta dough into 6 equal portions; flatten one portion between your hands, cover the remaining 5 portions with plastic wrap. Roll out the flattened dough piece using a pasta machine, starting with the widest setting; sprinkle flour over the flattened pasta dough, fold in half lengthwise; repeat the process 3 or 4 times, always flouring, folding, and passing through the widest setting until the dough is smooth and even in size.
5
Change the pasta machine to a medium setting; pass the dough through. Change the pasta machine to the next to last setting; pass the dough through. Cut the dough sheet in half, crosswise. Pass each half through the pasta machine on the thinnest and last setting, creating 2 long, very thin sheets; gently transfer to a floured surface, trimming the edges. Cut into 2 even rectangles.
6
Cut the dough into 1 1/2-inch squares. Place 1 teaspoon of ricotta filling in the middle of each square. Brush the edges with water; fold over diagonally into a triangle shape. Press well to remove any air pockets. Stretch 2 ends of the triangle, fold together, wrapping them around your finger; seal. Gently fold back the top corner.
7
Transfer the tortellini to a floured plate or work surface. Repeat with the remaining dough and filling. Allow the tortellini to rest for 30 minutes.
8
Fill a large pot with generously salted water and bring it to a boil; cook the tortellini, working in batches, until they float to the top and the filling is hot, 6 to 7 minutes.