Spinach and ricotta tortelli are one of Italy’s great comfort foods, delicate parcels of fresh pasta filled with creamy ricotta and soft spinach. Served with tomato and basil, they’re elegant enough for a Sunday lunch yet reassuringly simple to make.
Across Italy, stuffed pasta takes countless forms, from the tiny folded shapes of Emilia-Romagna to the larger, more rustic versions found elsewhere, each region fiercely loyal to its own traditions. Tortelli belong proudly to that world, those thin sheets of fresh pasta wrapped around savoury fillings that somehow manage to feel both celebratory and deeply familiar.
Spinach and ricotta is perhaps the classic pairing. The ricotta brings softness and richness, while the spinach gives the filling freshness and balance, helped along by plenty of Parmesan and just a whisper of nutmeg. Other vegetarian fillings that are popular include ricotta with wild greens, chard or nettle tips, and pumpkin or potato with Parmesan. Fillings with meat are also popular, but these are certainly reserved for special occasions.
Making tortelli by hand is also one of those kitchen rituals that slows time slightly, in the best possible way. Flour scattered across the work surface, pasta sheets draped over chairs or tea towels, small spoonfuls of filling lined up with concentration and optimism. There is inevitably the occasional oddly shaped specimen, but that is part of the charm.
Served with a simple tomato and basil sauce, these tortelli do not need much adornment. The pasta itself should remain the focus, tender, generously filled, and best eaten immediately while still warm from the pan.
Spinach and Ricotta Tortelli | Tortelli con Spinaci e Ricotta
➤ SERVES: 4
➤ PREPARATION: 30 minutes, plus resting
➤ COOKING: 10 minutes
Ingredients:
For the pasta:
- 200g plain flour
- 2 free-range eggs, beaten
For the filling:
- 500g spinach, wilted
- 500g fresh ricotta
- 100g Parmesan, grated
- Salt and freshly ground black pepper
- A pinch of nutmeg
For the sauce:
- 250ml passata
- A handful of fresh basil
- 2 tbsp olive oil
Instructions:
- Begin by making the filling for the tortelli. First wilt the spinach, then dry and finely chop it. In a large bowl, mix together the ricotta, spinach and Parmesan. Season well, add some nutmeg, then set aside.
- To make the pasta, place the flour on the work surface and make a well in the centre. Add the eggs to the well. Slowly draw in the flour until you can knead the pasta. Knead the pasta for a few minutes, until smooth, then cover with a tea towel and leave to rest for 30 minutes.
- Using a pasta machine, or by hand, roll out the pasta as thinly as possible – ideally about 1 mm. Cut the large piece of pasta into 5 cm strips ready to be filled. Next, place teaspoons of stuffing on half of the pasta strips, leaving a gap of about 3-4cm between each. Lay another sheet of pasta over the top of the filling. Using your hands, gently press the pasta down around the filling to seal and remove any air bubbles. Use a pastry cutter to cut out the tortelli. They can be either square or rectangle in shape.
- Make the sauce by heating the oil in a saucepan, add the passata, basil and seasoning, then simmer for 5-10 minutes.
- Meanwhile, cook the tortelli. Bring a pan of salted water to the boil, add the tortelli and cook for 3-5 minutes (depending on the thickness of your pasta). Serve immediately, tossed with the tomato sauce.
Find more Italian pasta recipes here
Recipe by Mario Matassa