Save to your scrapbook
Spinach & ricotta tortellini
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
For the pasta dough: 200g ‘00’ grade pasta flour, plus extra for dusting
2 medium eggs
1 medium egg yolk
For the spinach & ricotta filling:
200g spinach, cooked, excess moisture removed and finely chopped
30g Parmigiano Reggiano, grated
1 medium egg yolk
Fresh nutmeg, grated
1. Place the pasta flour in a food processor then, with the blade running, add the whole eggs and egg yolk at once, blending until it just comes together and the texture resembles coarse breadcrumbs.
2. Remove from the processor and bring together by hand. Knead for 5 minutes or until you have a smooth, slightly soft but not sticky dough. Wrap in clingfilm and leave to rest in the fridge for at least 30 minutes.
3. Meanwhile, make the filling by mixing the spinach, ricotta, Parmigiano Reggiano and egg yolk together in a bowl until well combined. Season with nutmeg, salt and pepper to taste.
4. Roll out the dough using a pasta machine until wafer-thin and silky. Lay the sheet on a well-floured surface and use a 9cm round cutter to cut out discs of pasta. Use up all of the pasta sheet.
5. Brush one pasta disc lightly with a little cold water to just dampen and place a scant teaspoon of the spinach and ricotta mixture on one half of the disc. Fold the pasta over the filling to create a semi-circular parcel and press firmly to seal the edges and remove any air bubbles. Dampen the two points of the parcel, bring together and secure firmly. Repeat with the remaining filling and pasta discs. Allow the tortellini to rest in the fridge for 5 minutes.
6. Cook the tortellini in plenty of boiling, salted water for 3-4 minutes or until they have risen to the surface. Drain well and serve immediately.
Typical values per serving: