Homemade Spinach Tortellini From Scratch
Homemade spinach tortellini combines a vibrant green pasta dough made with fresh spinach and eggs with a creamy ricotta, mozzarella, and Parmesan filling, shaped into the classic pinched tortellini form.
Homemade spinach tortellini combines a vibrant green pasta dough made with fresh spinach and eggs with a creamy ricotta, mozzarella, and Parmesan filling, shaped into the classic pinched tortellini form.
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Start by steaming a large handful of fresh spinach until wilted.
Transfer the steamed spinach to a blender and allow it to cool completely before adding eggs.
Once cool, add olive oil, a pinch of salt, and three eggs to the blender with the spinach.
Blend the mixture until it is completely smooth.
On a clean work surface, pour out two cups of all-purpose flour and form a well in the center.
Pour the blended spinach and egg mixture into the well.
Using a fork, gradually incorporate the flour from the sides into the wet mixture until a shaggy dough begins to form.
Use a bench scraper and then your hands to bring the dough together into a rough ball.
Knead the dough on a lightly floured surface for 5-10 minutes until it becomes smooth, soft, and elastic. The dough is ready when you press it with your finger and it springs back.
While the dough rests, prepare the filling. In a medium bowl, combine the ricotta cheese, egg yolk, shredded mozzarella, and grated Parmesan cheese.
Season the filling to taste with garlic Parmesan seasoning and mix until well combined.
Cut the pasta dough into four equal pieces. Work with one piece at a time, keeping the others covered to prevent them from drying out.
Flatten the piece of dough and run it through a pasta machine, starting at the widest setting (e.g., 8) and gradually working your way down to a thinner setting (e.g., 6) until you have a long, thin sheet of pasta.
Lay the pasta sheet on a lightly floured surface and cut it into small, even squares (about 2x2 inches).
Place a small dollop of the cheese filling in the center of each pasta square.
Lightly wet the edges of a square with water. Fold it in half diagonally to form a triangle, pressing firmly to seal the edges and remove any air bubbles.
Take the two bottom corners of the triangle, bring them together around your finger, and press them firmly to seal, creating the classic tortellini shape.
Place the finished tortellini on a lightly floured surface and repeat with the remaining dough and filling.
Cooked tortellini keeps refrigerated for 3–4 days in an airtight container; reheat gently in simmering water or a cream sauce. Uncooked tortellini freezes well for up to 3 months.
pasta machine · blender · bench scraper
Yes. After kneading, wrap the dough tightly in plastic wrap and refrigerate for up to 24 hours. Bring to room temperature before rolling and shaping.
The dough is ready when it becomes smooth, soft, and elastic after 5–10 minutes of kneading. Press it with your finger; it should spring back immediately.
Yes. Lay shaped tortellini on a floured baking sheet, freeze for 2–3 hours until solid, then transfer to an airtight container. Cook from frozen, adding 1–2 minutes to boiling time.
Start at the widest setting (e.g., 8) and gradually work down to a thinner setting (e.g., 6) until you have a long, thin sheet ready for cutting.
Whole-milk ricotta works best, but you can replace it with an equal amount of mascarpone or a ricotta-cream cheese blend for a richer flavor.
