Best 2 Spinach And Ricotta Tortellini Recipes
Indulge in a culinary journey with our delectable Spinach and Ricotta Tortellini recipes, a symphony of flavors that will tantalize your taste buds. This classic Italian dish, originating from the Emilia-Romagna region, is a true testament to the art of pasta making. Discover the secrets behind creating the perfect tortellini dough, filled with a luscious blend of spinach, ricotta cheese, and herbs, all enveloped in a velvety sauce. Explore variations of this timeless recipe, including a creamy tomato sauce, a light and flavorful pesto sauce, or a hearty meat sauce. Each recipe is meticulously crafted to ensure a delightful dining experience, whether you're hosting a special occasion or seeking a comforting weeknight meal. Embark on this culinary adventure and savor the exquisite flavors of Spinach and Ricotta Tortellini, a dish that promises to become a cherished favorite in your kitchen.
Check out the recipes below so you can choose the best recipe for yourself!
SPINACH AND RICOTTA TORTELLINI
Ricotta and spinach make the most classic vegetarian pairing in Italian cooking. In the traditional tortellini di magro, it's used also as filling for tortellini, the famous ring-shaped stuffed egg pasta from Bologna served in a clear beef stock for Christmas or any special occasion. This version, with green spinach dough and a vegetarian filling is a very much appreciated alternative to the classic recipe. Serve with your favorite sauce. Great with a simple butter and sage sauce or with your regular tomato sauce.
Provided by Alemarsi
Categories World Cuisine Recipes European Italian
Time 1h43m
Yield 16
Number Of Ingredients 9
Steps:
- Place spinach, water, and a pinch of salt in a pot over medium-high heat; cover pot and cook until spinach is completely wilted, 2 to 3 minutes. Drain and squeeze out all the water; let spinach cool to room temperature in a colander.
- Soften ricotta cheese in a large bowl using a fork until creamy.
- Squeeze out any excess water from the cooled spinach. Finely chop spinach with a knife or process in a blender. Transfer to the bowl with ricotta. Add Parmesan cheese, egg, nutmeg, salt, and pepper; mix well.
- Divide pasta dough into 6 equal pieces. Take 1 piece and cover the rest with plastic wrap. Flatten the piece between your palms and press through the widest setting of your pasta machine. Sprinkle flour over flattened pasta dough, fold in half lengthwise, and run through the pasta machine again. Repeat this process 3 or 4 times, always flouring, folding, and passing through the widest setting until dough is smooth and even in size.
- Change pasta machine to the middle setting and pass dough through. Move pasta machine setting to the next to the last setting and pass dough through. Cut the sheet in half, widthwise. Pass each half through the pasta machine in the thinnest and last setting, creating 2 long and very thin sheets; gently transfer to a floured work surface, trimming edges. Cut into 2 even rectangles.
- Cut dough into 1 1/2-inch squares. Drop a teaspoon of ricotta filling in the middle of each square. Brush the edges with water and fold over diagonally into a triangle shape. Press well to squeeze out any air. Stretch the 2 ends of the triangle and a fold them together, wrapping them around your finger; seal. Gently fold back the top corner.
- Transfer the tortellini to a floured plate or work surface. Proceed the same way with remaining dough and filling. Let tortellini stand for 30 minutes.
- Bring a pot of generously salted water to a boil; cook tortellini, working in batches, until they float, 6 to 7 minutes.
Nutrition Facts : Calories 167.1 calories, Carbohydrate 26.4 g, Cholesterol 19.2 mg, Fat 3.2 g, Fiber 1.3 g, Protein 8.4 g, SaturatedFat 1.6 g, Sodium 132.7 mg, Sugar 0.6 g
SPINACH AND RICOTTA TORTELLINI WITH RICOTTA AND HERB SAUCE
This is a very quick pasta dish to make that tastes great and makes for a great mid week meal. My son and hubby love this dish, as do I because I can have it on the table in about 20-25 Minutes, which for me is great, when you get in late and do not want to fuss in the kitchen all night.
Provided by The Flying Chef
Categories < 30 Mins
Time 25m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Boil some salted water add tortellini, cook until just soft (al dente), drain.
- Heat oil in a pan, add onion and garlic, cook until onion softens, add wine, cook until almost evaporated, add cream, ricotta and gruyere, stir until cheese melts.
- Stir in herbs and season with pepper, return pasta to pan, toss to coat in sauce and heat through. If sauce is a little thick just add a little water or extra cream.
- Serve immediately sprinkle with extra chives and grated Parmesan if desired.
Tips:
- Fresh Ingredients: For the best flavor, use fresh spinach and ricotta cheese. If you can't find fresh spinach, frozen spinach that has been thawed and squeezed dry can be substituted.
- Seasoning: Don't be afraid to season the filling generously. A combination of garlic, salt, pepper, and nutmeg will give it plenty of flavor.
- Chilling the Dough: Chilling the dough before rolling and cutting it will help to prevent it from tearing. If you're short on time, you can skip this step, but the dough will be more difficult to work with.
- Cooking the Tortellini: Cook the tortellini in plenty of boiling salted water until they float to the top. This usually takes about 3-4 minutes.
- Sauce: Serve the tortellini with your favorite sauce. A simple tomato sauce or a creamy Alfredo sauce are both good choices.
Conclusion:
Spinach and ricotta tortellini is a delicious and versatile dish that can be served as an appetizer, main course, or side dish. With its combination of fresh spinach, creamy ricotta cheese, and flavorful seasonings, this dish is sure to please everyone at the table. So next time you're looking for a new and exciting pasta recipe, give spinach and ricotta tortellini a try!
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