TORTELLINI WITH SPINACH AND RICOTTA
This classic spinach and ricotta fresh tortellini made by grandmothers all over Italy - it's a labour of love, but worth it.
Provided by Katie and Giancarlo Caldesi
Categories Main course
Yield 4
Number Of Ingredients 12
Steps:
- For the pasta, pour the flour into a mound onto a flat surface and make a well in the centre. Crack the eggs into the well and gradually mix with either a blunt knife or your hands. When the dough has become a thick paste use your hands to incorporate more of the flour.
- You can sieve any remaining flour and use the sifted flour while you knead the dough to stop it sticking to the surface and to your hands, but be careful not to make the dough too dry. Knead until well blended and the dough is soft and flexible. Don't worry if you haven't used up all the flour.
- Leave the pasta to rest for about 20 minutes with a bowl inverted over it or leave it covered in cling film. You can sieve any leftover flour again and save this flour for rolling out the pasta.
- Meanwhile, for the filling, in a clean bowl, mix the spinach, ricotta, parmesan and nutmeg well, and season with salt and freshly ground black pepper.
- Divide the fresh pasta into four and keep three portions under a bowl while you roll and stuff one quarter. This prevents the pasta from drying out. Roll out the pasta into a long, wide strip about 1mm in thickness, either by hand or using a machine. When you can see your hand through it, it is ready for stuffing. Cut the strip in half.
- Place teaspoons of the filling in a line down the centre of one of the strips about 5cm/2in apart. Place the other strip directly on top. Press the air out from around the filling by pushing down the pasta around them sealing them in. Now take a small wine glass or round cutter measuring about 7cm/3in across and cut out circles of pasta around each mound of filling.
- They can be cooked straight away or stored in fine semolina for up to two hours. You can also freeze them at this stage and then cook them from frozen when you are ready.
- To cook, bring a large pan of salted water to the boil and gently lower in the tortellini. Cook for about four minutes or until the pasta is soft but not floppy.
- While the pasta is cooking make the sauce. Preheat the grill to hot.
- Toast the pine nuts under the grill or in a dry frying pan. They are quick to brown so don't take your eyes off them.
- Put the pine nuts, sage leaves and butter into a frying pan and melt the butter taking care not to burn it. Add about a tablespoon of the pasta water and stir together to emulsify the sauce. Remove from the heat.
- When the pasta is done, drain it and toss with the sauce in the frying pan. Serve immediately sprinkled with parmesan.
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.
TORTELLINI WITH SPINACH-RICOTTA FILLING AND PARMESAN SAUCE
James demonstrates making tortellini from round dough, then switches gears and makes his favorite tortellini variation, cappelletti, from square dough.
Provided by James Briscione
Categories main-dish
Time 1h
Yield 4 servings; 30 to 36 tortellini
Number Of Ingredients 14
Steps:
- Heat the butter and garlic a large saute pan over medium-high heat. When the garlic is lightly browned, about 1 minute, stir in the spinach, season with salt and pepper and continue cooking until wilted. Transfer the cooked spinach to a colander to drain and cool, about 15 minutes. When cooled, gently squeeze the spinach dry, chop it and put in a medium bowl. Fold in the ricotta. Season well with salt and pepper.
- Roll out the pasta: Divide the pasta dough in half, working with one half at a time and keeping the other piece wrapped. Set up a pasta roller attachment on a stand mixer (or secure a hand roller to the side of your work surface). Lightly flour a work surface and roll out your dough until it is thin enough to pass through the pasta roller. Set your roller to the widest setting. Turn on the pasta roller and pass the dough through once. Fold the rolled-out piece of dough over itself, and then pass through the roller again. If the edges begin to fray or the dough gets sticky or damp, lightly dust both sides with flour. Repeat six or seven more times, until the dough is smooth. Adjust the roller to the second widest setting, dust both sides of the dough with flour, and pass it through twice (without folding). Repeat, adjusting to a thinner setting each time and passing through twice, until the dough is thin enough that it is slightly translucent.
- Fill the tortellini: Dust a work surface and rimmed baking sheet with semolina flour. Lay out the sheet of fresh pasta on the prepared surface and trim into 3 pieces. Cut the pasta sheets into 2-to 3-inch rounds (for tortellini) or squares (for cappelletti). Lightly dampen the pasta with a mister or brush and spoon a teaspoon-sized mound of filling in the center of each piece of pasta. Fold it in half to create a triangle (for square pasta) or a half-moon (for round pasta). Press firmly to seal the edges and eliminate any air. Grab the folded corners of the pasta and place a finger at the center of the folded side of the pasta. Pull the edges around your finger and press the ends together to seal, creating a little pasta "ring" around your finger. Remove your finger and transfer the finished stuffed pasta to the prepared baking sheet. Repeat with the remaining pieces.
- Bring a large pot of generously salted water to a rapid boil while you prepare the sauce.
- Melt the butter in a large skillet over medium heat, then turn off the stove while you cook the pasta
- Drop the tortellini into the boiling water and stir immediately. Leave the tortellini to cook, stirring occasionally, until tender, about 3 minutes.
- Use a spider or slotted spoon to transfer the cooked pasta to the melted butter along with 1/2 cup pasta water. Stir to combine and simmer over medium heat for 1 minute, then add the Parmesan. Add some basil and toss to combine. Serve with additional grated Parmesan, if desired.
- Mound the flour in the center of a clean countertop or cutting board. Make a well in the center of the flour 3 to 4 inches wide.
- Crack the eggs into the well and add a pinch of salt. Using a fork, break the yolks and begin to beat the eggs as you would if making scrambled eggs.
- Continue stirring the eggs with a fork in large circles, slowly incorporating the flour. When the eggs form a thick mass and become difficult to stir, about 3 minutes, fold the loose flour from the edges into the pile with a bench scraper and knead until a smooth dough forms. Discard any excess flour.
- Shape the dough into a flat disk, wrap tightly with plastic wrap and set aside to rest for 20 minutes before rolling. If waiting more than 1 hour, refrigerate or freeze the dough. The dough will keep refrigerated for up to 24 hours.
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
TORTELLINI WITH RICOTTA, SPINACH & BACON
This crunchy and creamy pasta is special enough for summer entertaining
Provided by Jane Hornby
Categories Dinner, Lunch, Pasta
Time 15m
Number Of Ingredients 8
Steps:
- Heat the grill. Boil the pasta according to pack instructions, then tip into a colander and cool under gently running water. Meanwhile, grill the bacon on a baking tray until golden and crisp at the edges. When almost ready, tip the walnuts onto the tray to toast a little. Snip the bacon into strips.
- Mix the lemon zest and juice, Parmesan and oil in a large bowl. Season with pepper, then tip in the spinach, tortellini, bacon and walnuts. Toss well, add the ricotta in small blobs, then gently toss. Season to taste, then serve with a drizzle more oil and more Parmesan, if you like.
Nutrition Facts : Calories 285 calories, Fat 14 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 11 grams protein, Sodium 1.13 milligram of sodium
SPICY RICOTTA AND SPINACH TORTELLINI
Make and share this Spicy Ricotta and Spinach Tortellini recipe from Food.com.
Provided by BerrySweet
Categories < 15 Mins
Time 15m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- BRING a large pot of water to a boil.
- SAUTE pine nuts and salt in a small saucepan over medium-low heat 5 minutes or until lightly browned. Set aside.
- COOK Tortellini according to package directions.
- MELT butter in a large skillet over medium heat. Add garlic to skillet and sauté 1 minute. Add broth, olives, and pepper flakes, and cook 2 minutes or until thoroughly heated.
- DRAIN Tortellini, and return to pot. Stir in chicken broth mixture, cheeses, and parsley.
- TRANSFER to a serving platter or bowl. Sprinkle with pine nuts, and garnish with additional grated cheese, if desired. Serve immediately.
Nutrition Facts : Calories 254.6, Fat 25.8, SaturatedFat 8.5, Cholesterol 30.5, Sodium 547.2, Carbohydrate 4.7, Fiber 1.5, Sugar 0.9, Protein 4
TORTELLINI WITH SALMON-RICOTTA SAUCE
Make and share this Tortellini With Salmon-Ricotta Sauce recipe from Food.com.
Provided by Shelby Jo
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Cook tortellini according to package directions.
- Meanwhile, in a large saucepan, saute onions and garlic in butter until tender.
- Combine cornstarch and milk until smooth; gradually stir into the pan.
- Bring to a boil; cook and stir for 2 minutes or until slightly thickened.
- Stir in mozzarella cheese until melted.
- Stir in the ricotta cheese, salmon, dill, lemon peel, lemon juice, and salt.
- Drain tortellini; add to ricotta sauce.
- Cook and stir until heated through.
Nutrition Facts : Calories 173.5, Fat 7.8, SaturatedFat 3.9, Cholesterol 45.1, Sodium 394.8, Carbohydrate 5.8, Fiber 0.3, Sugar 3.7, Protein 19.6
More about "ricotta tortellini food"
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 RICOTTA AND HERBS - COOKING MY DREAMS
From cookingmydreams.com
LEMON RICOTTA TORTELLINI - FOODY SCHMOODY BLOG
From foodyschmoodyblog.com
RICOTTA TORTELLINI RECIPE WITH SPRING VEGETABLES - GREAT ITALIAN CHEFS
From greatitalianchefs.com
- Begin by making the dough for the tortellini. Mix together the flour, eggs and a pinch of salt in a large bowl.
- While the dough is resting, prepare the herbs and spring vegetables. Bring a small pan of water to the boil and...
23 BEST TORTELLINI RECIPE IDEAS - FOOD NETWORK
From foodnetwork.com
Reviews 45Author By
BEST FRESH RICOTTA TORTELLINI WITH SUMMER TRUFFLE RECIPES
From foodnetwork.ca
3.1/5 (34)
RICOTTA WITH TORTELLINI - 2 RECIPES - PETITCHEF
From en.petitchef.com
SPINACH AND RICOTTA TORTELLINI RECIPE - SIMPLE HOME EDIT
From simplehomeedit.com
RECIPE: BASIL RICOTTA TORTELLONI WITH A RUSTIC TOMATO SAUCE
From thekitchn.com
GET THAT COSTCO TORTELLINI OUT OF THE FREEZER AND ON THE TABLE …
From thekitchenchalkboard.com
WAYS TO TURN STORE-BOUGHT TORTELLINI INTO DINNER | ALLRECIPES
From allrecipes.com
TORTELLINI WITH RICOTTA-FONTINA FILLING - LIDIA
From lidiasitaly.com
EASY & VEGAN RICOTTA TORTELLINI - ALL THE RIGHT BITES
From alltherightbites.ca
HOMEMADE TORTELLINI WITH SPINACH AND RICOTTA - ITALIAN NOTES
From italiannotes.com
WHAT TO SERVE WITH TORTELLINI? - OSTRALI.COM
From ostrali.com
TORTELLINI WITH RICOTTA AND BUTTERNUT SQUASH - COZY PEACH KITCHEN
From cozypeachkitchen.com
ARTUSI'S RICOTTA TORTELLI RECIPE - THE FLORENTINE
From theflorentine.net
WHAT TO SERVE WITH TORTELLINI: 13 IMPECCABLE SIDES!
From cookingchew.com
HOW TO MAKE TORTELLINI - GREAT ITALIAN CHEFS
From greatitalianchefs.com
RICOTTA SPINACH TORTELLINI RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
RICOTTA TORTELLINI - LUNCH RECIPES
From fooddiez.com
TORTELLINI RIPIENI CON PROSCIUTTO E RICOTTA (HAM AND RICOTTA TORTELLINI)
From passionandcooking.com
MUSHROOM AND RICOTTA CHEESE TORTELLINI - THE HANGRY ECONOMIST
From hangryeconomist.com
WE TRIED 6 TORTELLINI TO FIND THE PERFECT PASTA | TASTE OF HOME
From tasteofhome.com
BAKED TORTELLINI RECIPE | MYRECIPES
From myrecipes.com
TORTELLINI RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
10 BEST TORTELLINI WITH RICOTTA CHEESE SAUCE RECIPES | YUMMLY
From yummly.com
25 RICOTTA CHEESE RECIPES YOU’LL LOVE - INSANELY GOOD
From insanelygoodrecipes.com
BASIC TORTELLINI WITH RICOTTA AND PINE NUTS RECIPE - BBC FOOD
From bbc.co.uk
VEGAN TORTELLINI WITH ALMOND RICOTTA (EASY RECIPE)
From biancazapatka.com
SPINACH-AND-RICOTTA TORTELLI WITH BROWNED BUTTER - FOOD & WINE
From foodandwine.com
GARLIC RICOTTA VEGAN TORTELLINI - RABBIT AND WOLVES
From rabbitandwolves.com
HOMEMADE TORTELLINI WITH MUSHROOM AND RICOTTA FILLING
From kitchenstories.com
EASY TORTELLINI RECIPE WITH CREAMY TOMATO SAUCE - SHE LOVES BISCOTTI
From shelovesbiscotti.com
HOMEMADE TORTELLINI ITALIAN TRADITIONAL RECIPE AND HISTORY
From philosokitchen.com
TORTELLINI WITH RICOTTA, LEMON & SAGE BUTTER SAUCE - BEST RECIPES UK
From bestrecipesuk.com
TORTELLINI WITH RICOTTA CHEESE SAUCE - MOPPINA AND WOODEN SPOON
From moppinaandwoodenspoon.com
15 EASY TORTELLINI RECIPES - QUICK RECIPES USING TORTELLINI
From thepioneerwoman.com
RICOTTA TORTELLINI, 9 OZ AT WHOLE FOODS MARKET
From wholefoodsmarket.com
OLIVE OIL LEMON RICOTTA TORTELLINI - KITE HILL
From kite-hill.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