The simplest flavours are always the winners. Do you know why?
Generally because if you use great ingredients with simple preparation you can't go wrong. And if Italians have been eating this for generations, I can't see why we should try and re-invent this classic. However there are loads of options to filling your tortellini. Just do a little google and you will come up with endless possibilities.
This is a great starting off point. Thanks to Sophie Budd for this fabulous and easy recipe. Buon Appetito!
We invite you to come join our FREE TRIAL on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
Are you on Instagram, Facebook, Pinterest? Never miss another thing in the test kitchen when you follow us.
Please join our mailing list HERE to have recipe updates delivered to your inbox weekly and don't forget we are on YouTube.
Our newest (FREE to Insiders) course Shelf Control sort out your pantry and fridge and is ready for your shelfies now! We have an amazing Lazy Sourdough Bakery course available to do at your own pace online. Our delicious course, The Whole Scoop Ice Cream course is churning now!
Need
-
The Filling
- 20 Grams butter BUY
- Handfuls fresh spinach leaves, chopped roughly
- 1 Cup Italian Ricotta, not smooth. Drained
- Fresh nutmeg
- 1/4 Cup parmesan cheese grated. Plus more for garnish
- pink salt flakes and freshly cracked pepper to taste BUY
-
The Pasta
- semolina for dusting
- 1 Batch Sophies Pasta Dough Recipe
-
Browned Sage Butter
- 50 Grams butter BUY
- 1 Handful Fresh sage leaves
Do
- 1
To make the filling, wilt the spinach in a pan with butter. Let cool a little. Then squeeze out excess liquid with paper towel. Chop finely.
- 2
In a bowl, combine ricotta, nutmeg, parmesan, spinach, salt and pepper. Stir and refrigerate until cool.
- 3
Dust a board/bench with semolina.
- 4
Roll out pasta dough (to no. 5 on kitchen aid). Place on semolina
- 5
Cut out circles of pasta. Place a small amount of filling in the middle.
- 6
Dab water around 1/2 the edge of the circle. Then fold in half, sealing the edges. Pinch to seal.
- 7
Watch video to see how to turn them into "hats".
- 8
Brown butter and add sage leaves until they start to brown.
- 9
Drop Tortellini in rapidly boiling salted water. Boil for 3 minutes. Scoop out with a slotted spoon and place them into the sage butter. Toss to combine and caramelise just a little.
- 10
Serve with plenty of freshly grated parmesan.
