Spinach and Ricotta Tortelloni with Sage Butter
Homemade pasta filled with creamy spinach and ricotta, finished with aromatic sage butter
Spinach and Ricotta Tortelloni with Sage Butter
2
Calories/serving: —Protein/serving: —Fat: —Carbs: —Fiber: —Sugars: —Sodium: —Iron: —About 15 tortelloni per person
Ingredients
- 240g 00 flour
- 150g eggs
- 100g frozen or fresh spinach
- 1medium onion
- 1/2cup ricotta
- salt to taste
- 4tbsp unsalted butter
- a bunch of sage leaves
- parmesan cheese to taste
For the dough
For the filling
For the sauce
For serving
Instructions
Dough
1Measure flour and eggs carefully using a 62.5% egg-to-flour ratio. Weigh the raw eggs after breaking them into a bowl, then apply the formula: weight of eggs in grams × 100 ÷ 62.5 = flour weight needed.
2Create a flour well on your work table and pour the eggs into the center.
3Gently mix the egg yolks and whites with a spoon, then gradually incorporate the flour until a dough forms.
4Knead by pushing gently, folding the dough into itself, and rotating 45 degrees repeatedly until the dough is smooth and elastic.
5Wrap in plastic wrap and let rest for a minimum of 30 minutes, or up to 24 hours.
Filling
6Dice the onion and sweat in a skillet at low heat with a little canola or olive oil and a pinch of salt until soft and translucent.
7Add the spinach, mix, and cover. If using fresh spinach, steam separately and then combine with the onions.
8When the spinach has wilted, mix with the ricotta and blend using a hand blender or food processor until very smooth.
9Taste and adjust seasoning.
10Place in a piping bag and refrigerate until ready to use.
Shaping as tortelloni
11Pat the rested dough into a disc.
12Stretch using a pasta roller to level 6, or roll on a wooden board with a matarello — rolling the dough away from you, starting from the middle outward, rotating 20 degrees and repeating until very thin.
13Cut into 3-inch squares.
14Place a small dollop of filling in the center of each square.
15Bring two opposing tips together to form a triangle and press firmly on the sides to seal.
16Form a channel on the triangle sides, wrap around your index finger, and bring the other two tips together, pressing hard to seal.
Shaping as ravioli
17Cut and measure 170 grams of pasta dough.
18Press into a rectangular shape with a rolling pin and roll slightly so the dough is not too thick. Add flour if sticky, but minimize excess.
19Set the pasta roller to its widest position (#0 or #1) and roll the dough through. Add flour if needed.
20Progress through each roller setting sequentially until reaching #6.
21The dough should be slightly more than twice the length of your ravioli mold.
22Cut the dough in half and flour one side of one half heavily. Flip the floured side onto the metal mold.
23Use the plastic shaper gently to create indentations for the filling.
24Remove the plastic shaper and fill each cavity using the piping bag.
25Place the second sheet of dough on top and pat gently.
26Use a rolling pin to press and cut the ravioli against the metal cutting shape.
27Dust heavily with flour and unmold onto a sheet tray.
Cooking, saucing and serving
28Bring a large pot of water to a boil and salt it generously — taste it repeatedly to verify it has an ocean-like salinity.
29Drop the pasta into the boiling water. Wait for it to float, then cook for a minimum of 2 additional minutes until al dente.
30Meanwhile, combine the butter and sage in a large pan over medium heat. Brown the butter without burning it — the crispy sage adds a nice crunchy texture.
31Scoop the cooked pasta directly into the butter-sage mixture and cook for several minutes, allowing the pasta to absorb the sauce.
32Serve immediately with parmesan cheese.
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