Spinach and Ricotta Tortellini
Thanks to Sophie Budd I have a new pasta passion. And I also need to get the Kitchen Aid pasta roller. WOW, how easy is that?
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!
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.
Sophie is originally from Cornwall in the UK and has made Perth her home where she is the chef and owner of Taste Budds Cooking Studio.
She has worked for both Jamie Oliver and Rick Stein. And cooked alongside Gennaro Contaldo and Antonio Carluccio. Catered backstage for Adele, Fleetwood Mac, Sting and Paul Simon. Working for Jamie inspired her to open her own cooking school and now she runs classes, team building events and catering.
She loves sharing recipes and ideas and teaching people to cook simple, nutritious meals for themselves and their families.
