Best 2 Spinach And Ricotta Tortellini Recipes
Spinach and ricotta tortellini, a delectable Italian pasta dish, has captivated taste buds worldwide with its exquisite combination of flavors and textures. Whether you're a seasoned cook or just starting your culinary journey, this article will guide you through the process of crafting the perfect spinach and ricotta tortellini, ensuring a delightful and memorable dining experience. We'll explore various recipes, each offering a unique twist on this classic dish, and provide essential tips and tricks to achieve that perfect balance of flavors and textures. So, get ready to embark on a culinary adventure as we delve into the art of making spinach and ricotta tortellini, a dish that's sure to impress family and friends alike.
Here are our top 2 tried and tested recipes!
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
SPINACH AND RICOTTA TORTELLINI WITH RICOTTA AND HERB SAUCE
This is a very quick pasta dish to make that tastes great and makes for a great mid week meal. My son and hubby love this dish, as do I because I can have it on the table in about 20-25 Minutes, which for me is great, when you get in late and do not want to fuss in the kitchen all night.
Provided by The Flying Chef
Categories < 30 Mins
Time 25m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Boil some salted water add tortellini, cook until just soft (al dente), drain.
- Heat oil in a pan, add onion and garlic, cook until onion softens, add wine, cook until almost evaporated, add cream, ricotta and gruyere, stir until cheese melts.
- Stir in herbs and season with pepper, return pasta to pan, toss to coat in sauce and heat through. If sauce is a little thick just add a little water or extra cream.
- Serve immediately sprinkle with extra chives and grated Parmesan if desired.
Tips:
- Choose the right tortellini. Fresh tortellini cooks faster than dried tortellini. If you're using dried tortellini, be sure to cook it according to the package directions.
- Don't overcrowd the pan. When cooking tortellini, be sure to give it enough space to cook evenly. If you overcrowd the pan, the tortellini will stick together and won't cook properly.
- Cook the tortellini until it's al dente. Tortellini is done cooking when it's tender but still has a slight bite to it. If you overcook the tortellini, it will become mushy.
- Use a flavorful sauce. Tortellini is a versatile dish that can be served with a variety of sauces. Some popular options include tomato sauce, pesto sauce, and Alfredo sauce.
- Add some extra vegetables. If you want to make your tortellini dish even healthier, add some extra vegetables to the sauce. Some good options include spinach, broccoli, and mushrooms.
- Garnish with fresh herbs. Before serving, garnish your tortellini dish with fresh herbs such as basil, parsley, or oregano. This will add a pop of color and flavor.
Conclusion:
Tortellini is a delicious and versatile dish that can be enjoyed in many different ways. Whether you're making it for a weeknight dinner or a special occasion, these tips will help you make the perfect tortellini dish. So next time you're looking for a quick and easy meal, give tortellini a try.
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