Spinach and Ricotta Tortellini
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!
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- 20 Grams Butter BUY
- Handfuls fresh spinach leaves, chopped roughly
- 1 Cup Italian Ricotta, not smooth. Drained
- Fresh nutmeg
- 1/4 Cup Parmesan grated. Plus more for garnish
- Pink Salt Flakes and freshly cracked pepper to taste BUY
- semolina for dusting
- 1 Batch Sophies Pasta Dough Recipe
Browned Sage Butter
- 50 Grams Butter BUY
- 1 Handful Fresh sage leaves
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.
In a bowl, combine ricotta, nutmeg, parmesan, spinach, salt and pepper. Stir and refrigerate until cool.
Dust a board/bench with semolina.
Roll out pasta dough (to no. 5 on kitchen aid). Place on semolina
Cut out circles of pasta. Place a small amount of filling in the middle.
Dab water around 1/2 the edge of the circle. Then fold in half, sealing the edges. Pinch to seal.
Watch video to see how to turn them into "hats".
Brown butter and add sage leaves until they start to brown.
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.
Serve with plenty of freshly grated parmesan.
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