Homemade tortellini is a true Italian masterpiece, combining delicate egg pasta with a creamy, flavorful filling. This spinach and ricotta tortellini recipe, paired with a fragrant sage and butter sauce, is perfect for a cozy dinner for two. Using the traditional Italian ratio of 100 grams of “00” flour per egg for the dough and a rich filling with 250 g ricotta and 60 g Parmesan, this recipe yields about 40–50 tortellini. Let’s dive into the process, from dough to plate, for a dish that’s as satisfying to make as it is to savor.

Ingredients

For the Pasta Dough

• 200 g (2 etti) “00” flour
• 3 large eggs
• Pinch of salt
• 1 tsp olive oil (optional, for elasticity)

For the Spinach and Ricotta Filling

• 150 g fresh spinach (or 75 g frozen, thawed, and drained)
• 250 g ricotta cheese, well-drained
• 60 g Parmesan cheese, finely grated
• 1 tsp ground nutmeg
• Salt and black pepper to taste

For the Sage and Butter Sauce

• 50 g unsalted butter
• 4-5 fresh sage leaves
• Salt and black pepper to taste
• Extra Parmesan for grating

Equipment

• Fork or stand mixer with dough hook
• Plastic wrap
• Rolling pin or pasta machine
• 3–4 cm round cutter or multi-wheel pasta cutter (for even squares)
• Small spoon or piping bag
• Clean kitchen towel
• Small skillet for sauce

Instructions

Step 1: Prepare the Pasta Dough

1. Mix the Dough: On a clean work surface, mound the 200 g “00” flour and create a well. Crack the 3 eggs into the well, add a pinch of salt, and drizzle in the olive oil (if using). Whisk the eggs with a fork, gradually incorporating flour until a shaggy dough forms.
2. Knead: Knead for 8–10 minutes until smooth and elastic. If sticky, dust lightly with flour; if dry, wet your hands slightly. The dough should be soft but not tacky.
3. Rest: Wrap tightly in plastic wrap and rest at room temperature for 30 minutes to relax the gluten for easier rolling.

Step 2: Make the Spinach and Ricotta Filling

1. Cook the Spinach: For fresh spinach, wash thoroughly and wilt in a pan over medium heat with a splash of water (2–3 minutes). Drain, cool, and squeeze out excess water using a kitchen towel. Chop finely. For frozen spinach, ensure it’s thawed and well-drained.
2. Mix the Filling: In a bowl, combine the 100 g chopped spinach, 250 g ricotta, 60 g grated Parmesan, nutmeg, a pinch of salt, and a grind of black pepper. Mix until creamy and uniform. Taste and adjust seasoning. Refrigerate, covered, until ready to use.

Step 3: Roll and Cut the Dough

1. Divide the Dough: Divide the rested dough into 2 equal pieces. Keep unused portions wrapped to prevent drying.
2. Roll Out: Using a rolling pin or pasta machine, roll one piece at a time to 1–2 mm thick (setting 6 or 7 on most pasta machines). Dust lightly with flour to avoid sticking.
3. Cut Squares: Use a 3–4 cm round cutter or a multi-wheel pasta cutter (3–4 wheels, spaced 3–4 cm apart) to cut even squares. Alternatively, cut strips with a knife or single wheel, then crosswise for squares.

Step 4: Fill and Shape the Tortellini

1. Add Filling: Place a small teaspoon of filling (or pipe a small amount) in the center of each square. Avoid overfilling to ensure a tight seal.
2. Shape: Fold each square diagonally into a triangle, pressing edges firmly to seal. Pinch the two bottom corners together, wrapping around your finger to form the classic tortellini “hat” shape. Place on a floured tray and cover with a towel.
3. Repeat: Continue with remaining dough and filling, yielding 40–50 tortellini.

Step 5: Cook and Prepare the Sauce

1. Boil: Bring a large pot of salted water to a gentle boil. Add tortellini in batches and cook for 3–5 minutes until al dente. They’ll float when nearly done. Test one for texture.
2. Make the Sauce: In a small skillet, melt 50 g butter over medium heat until it begins to foam. Add 8–10 sage leaves and cook for 1-3 minutes until fragrant and slightly crisp. Season with a pinch of salt and pepper. Remove from heat.
3. Serve: Drain tortellini gently and toss in the sage and butter sauce. Plate and grate extra Parmesan on top.

Tips for Success

• Dough Ratio: The 100 g flour to 1 egg ratio ensures tender pasta. Adjust with minimal flour or water during kneading if needed.
• Filling Texture: Drain ricotta and spinach thoroughly to keep the filling firm without an egg. A piping bag makes filling quicker and neater.
• Storage: Freeze uncooked tortellini on a tray, then store in a freezer bag for up to 1 month. Cook from frozen, adding 1–2 minutes to boiling time.
• Multi-Wheel Cutter: A multi-wheel cutter ensures uniform squares in one pass, saving time for perfect tortellini.

Why You’ll Love This Recipe

This spinach and ricotta tortellini with sage and butter sauce is a celebration of Italian simplicity. The creamy, nutty filling, enriched with 60 g Parmesan and a hint of nutmeg, pairs exquisitely with the fragrant, golden sauce. For two servings, it’s an intimate, restaurant-quality dish that’s perfect for a special evening. The process is meditative, and the results are pure comfort food bliss.

Enjoyed this? Take a look at our Grilled Black Cod Anticucho recipe for another home made classic.