Creamy Spinach And Ricotta Tortellini Recipe

About this recipe

Creamy Spinach and Ricotta Tortellini is the perfect choice for a dreamy Italian lunch. This dish combines tender spinach, creamy ricotta, and delicate tortellini to create a flavor-packed experience. The sauce is rich and silky, made with heavy cream and freshly grated parmesan, perfectly complementing the pasta’s filling. Each bite is a delightful blend of textures—from the soft tortellini to the velvety cream and the slight crunch of sautéed spinach. With 49 grams of protein, this dish ensures you stay full and energized, while spinach contributes fiber and iron to support digestion and overall health. Preparing it is a breeze, taking just 30 minutes from start to finish, making it ideal for busy weekday lunches or relaxed weekend meals. Garnish with a touch of olive oil and extra parmesan for a restaurant-quality finish. Perfectly balanced in nutrients and flavors, this tortellini dish is a celebration of Italian comfort food at its best.

Ingredients

• 100 G Jumbo Garlic 100g
• - Kerrymaid UHT Whipping Cream
• - Natco Ground Nutmeg
• 500 G Marco Alimentari Italian Ricotta Cheese
• 1 Bunch Baby Spinach - Bunch
• 100G Heera Black Pepper Powder 100g
• 80 g Mozzarisella Granri Plant Based Grated Parmesan Style 80G
• 400G Greenfield Himalayan Salt Fine 400G
• 500 g McDougall's Pre-Sifted Plain Flour 500g
• 500 ml Filippo Berio Extra Virgin Olive Oil 500 Ml

Instructions

1. 1. Make the dough: mix 200 g plain flour with 1/2 tsp salt, 100 ml water and 1 tbsp olive oil, then knead for 8 minutes until smooth and elastic. Wrap and rest for 30 minutes.
2. 2. Meanwhile, heat 1 tbsp olive oil in a large pan over medium heat. Finely chop 2 garlic cloves and sauté in the oil until fragrant, about 1 minute.
3. 3. Add 150 g baby spinach to the pan and cook until wilted, stirring occasionally.
4. 4. Remove the spinach from the pan and allow it to cool slightly before squeezing out excess liquid and chopping finely.
5. 5. In a bowl, mix 150 g ricotta with the chopped spinach, 1/2 tsp ground nutmeg, and a pinch of salt and pepper to make the filling.
6. 6. Roll the dough out very thinly and cut into 5 cm squares. Put 1 tsp filling in the centre of each, fold into a triangle, press the edges to seal, then wrap the two long corners around your finger and pinch together to form tortellini.
7. 7. Bring a pot of salted water to a boil and cook the tortellini for 3-4 minutes, until they float and the dough is tender.
8. 8. In the same pan used for spinach, heat 100 ml whipping cream over medium-low heat until it begins to simmer gently.
9. 9. Stir in any leftover filling and 30 g grated vegetarian Parmesan-style cheese, allowing it to melt and combine into a creamy sauce.
10. 10. Drain the tortellini and add them to the sauce, ensuring each piece is coated evenly. Adjust seasoning with salt and pepper and cook for 2 minutes to meld flavors.
11. 11. Serve hot, garnished with a little more grated Parmesan-style cheese and a drizzle of olive oil if desired.

How to make Creamy Spinach And Ricotta Tortellini

1. Wilt the spinach. Heat olive oil in a large pan over medium heat and sauté the finely chopped garlic until fragrant, about 1 minute. Add the baby spinach and cook, stirring occasionally, until wilted.
2. Make the ricotta filling. Remove the spinach from the pan, let it cool slightly and chop it finely. In a bowl, mix the ricotta with the chopped spinach, nutmeg and a pinch of salt and pepper.
3. Cook the tortellini. Bring a pot of salted water to the boil and cook the tortellini according to the packet instructions, ready to drain into the sauce.
4. Make the creamy sauce. In the same pan, heat the double cream over medium-low heat until it simmers gently. Stir in the ricotta-spinach mixture and parmesan, letting it melt into a creamy sauce.
5. Combine and serve. Drain the tortellini and coat them evenly in the sauce, season with salt and pepper and cook for 2 minutes. Serve hot with grated parmesan and a drizzle of olive oil if desired.

Frequently asked questions

How long does Creamy Spinach and Ricotta Tortellini take?

About 30 minutes: 10 minutes of prep and 20 minutes of cooking for the spinach, sauce and pasta.

Is Creamy Spinach and Ricotta Tortellini vegetarian?

Yes, it is vegetarian. The tortellini is tossed with spinach, ricotta, cream, nutmeg and Parmesan-style hard cheese.

How do I stop a cream sauce from splitting?

Keep the cream at a gentle simmer over medium-low heat and never let it boil hard. Stir in the ricotta mixture and grated cheese gradually, and loosen with a splash of the tortellini water if it gets too thick.

Can I use mascarpone instead of ricotta?

Yes, mascarpone makes an even richer, silkier sauce. Use a little less and balance it with extra spinach and black pepper.

What goes with spinach and ricotta tortellini?

A crisp rocket salad with lemon, or some garlic bread, is all you need. Roasted cherry tomatoes add colour and sweetness.