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
RICOTTA TORTELLINI
For a step-by-step guide to stuffing and shaping these large tortellini, see How to Stuff Tortelloni.
Provided by David Downie
Categories Cheese Pasta Picnic Thanksgiving Vegetarian Mother's Day New Year's Day Dinner Lunch Ricotta Family Reunion Shower Party Potluck Bon Appétit Sugar Conscious Kidney Friendly Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 12 first-course servings or 6 main-course servings
Number Of Ingredients 18
Steps:
- For filling:
- Mash all ingredients in a medium bowl until well blended and smooth. Cover and chill while preparing dough.
- For dough:
- Place first 3 ingredients in bowl of a stand mixer with a dough hook. Mix at low speed until dough pulls away from side of bowl, about 4 minutes. Place on work surface; knead until smooth, adding water by teaspoonfuls if dry, 2-3 minutes (dough is fairly stiff). Divide in 4, flatten, wrap in plastic, and chill for 30 minutes.
- Working with 1 dough round at a time, run dough through widest setting of a pasta machine. Fold in half; run through machine. Repeat 7 times. Roll through machine without folding, decreasing width setting after each roll, until 1/16" thick. Transfer to a floured surface.
- Using a 3" cookie cutter, cut dough into circles. Spoon 1 rounded teaspoonful of filling into center of each dough. Brush edges lightly with egg white; fold over and press to seal, forming a half-moon shape. Fold and press tips together, moistening with egg white to seal. Transfer to a lightly floured rimmed baking sheet. DO AHEAD: Can be made 6 hours ahead. Cover and chill.
- Bring a large pot of water to a boil. Season with salt; add tortelloni. Simmer, stirring gently, until cooked through, 2-3 minutes after they begin to float. Using a slotted spoon, divide tortelloni among bowls. Drizzle melted butter over and serve with cheese.
More about "ricotta tortellini recipes"
RICOTTA TORTELLONI RECIPE | BON APPéTIT
From bonappetit.com
3/5 (4)Estimated Reading Time 2 minsAuthor David Downie
- Mash all ingredients in a medium bowl until well blended and smooth. Cover and chill while preparing dough.
- Place first 3 ingredients in bowl of a stand mixer with a dough hook. Mix at low speed until dough pulls away from side of bowl, about 4 minutes. Place on work surface; knead until smooth, adding water by teaspoonfuls if dry, 2-3 minutes (dough is fairly stiff). Divide in 4, flatten, wrap in plastic, and chill for 30 minutes.
- Working with 1 dough round at a time, run dough through widest setting of a pasta machine. Fold in half; run through machine. Repeat 7 times. Roll through machine without folding, decreasing width setting after each roll, until 1/16" thick. Transfer to a floured surface.
- Using a 3" cookie cutter, cut dough into circles. Spoon 1 rounded teaspoonful of filling into center of each dough. Brush edges lightly with egg white; fold over and press to seal, forming a half-moon shape. Fold and press tips together, moistening with egg white to seal. Transfer to a lightly floured rimmed baking sheet. DO AHEAD Can be made 6 hours ahead. Cover and chill.
TORTELLONI WITH SPINACH AND RICOTTA RECIPE | DELICIOUS!
From nonnabox.com
RICOTTA AND SPINACH FILLING FOR FRESH PASTA RECIPE - THE …
From thespruceeats.com
10 BEST TORTELLINI WITH RICOTTA CHEESE SAUCE RECIPES
From yummly.com
EASY TORTELLINI RECIPE WITH CREAMY TOMATO SAUCE
From shelovesbiscotti.com
TORTELLINI WITH RICOTTA CHEESE SAUCE - MOPPINA AND …
From moppinaandwoodenspoon.com
RICOTTA TORTELLINI RECIPE WITH SPRING VEGETABLES - GREAT ITALIAN CHEFS
From greatitalianchefs.com
Servings 6Category Starter
OLIVE OIL LEMON RICOTTA TORTELLINI - KITE HILL
From kite-hill.com
Estimated Reading Time 1 min
VEGAN TORTELLINI WITH ALMOND RICOTTA (EASY RECIPE)
From biancazapatka.com
RICOTTA TORTELLINI RECIPE WITH SPRING VEGETABLES - EASY RECIPES
From recipegoulash.cc
TORTELLINI 'LASAGNE' RECIPE {10 MINUTE MEAL} - TAMING TWINS
From tamingtwins.com
BEST FRESH RICOTTA TORTELLINI WITH SUMMER TRUFFLE RECIPES | FOOD ...
From foodnetwork.ca
SPINACH AND RICOTTA TORTELLINI RECIPE - SIMPLE HOME EDIT
From simplehomeedit.com
BAKED TORTELLINI RECIPE | MYRECIPES
From myrecipes.com
TORTELLINI WITH RICOTTA-FONTINA FILLING - LIDIA
From lidiasitaly.com
TORTELLINI WITH RICOTTA-FONTINA FILLING RECIPE | EPICURIOUS
From epicurious.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love