Homemade Spinach Ricotta Tortelloni with Sage Butter
Tender filled pasta parcels combining fresh spinach, creamy ricotta, and Parmigiano-Reggiano, topped with a delicate sage-infused brown butter sauce. This from-scratch tortelloni showcases the Italian technique of hand-rolled pasta dough and careful folding, creating elegant pillows with a silky filling. Serve as a sophisticated first course or light main dish for special occasions, weeknight dinners, or when impressing guests. What distinguishes this version is the emphasis on fresh ingredients and the meditative process of rolling and shaping each piece by hand, yielding restaurant-quality results at home.
Ingredients
- 3 ¼ cups all-purpose flourtipo 00 flour1:1texture improvementgluten-free
low
- 4 large eggs, room temperature
- 2 teaspoons kosher salt
- 1 cup fresh ricotta
- 2 packages frozen spinach
- ½ cup Parmigiano-Reggiano, freshly gratedPecorino Romano1:1hard cheese alternativeeggs-free
medium
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper, freshly ground
- ¼ teaspoon nutmeg, freshly grated
- 1 stick unsalted butter
- 4 leaves fresh sage
Instructions
- 1
Thaw frozen spinach in a large skillet over medium-high heat, covered, for 5 minutes.
- 2
Transfer spinach to a sieve and let cool, then squeeze out excess moisture.
- 3
Process cooled spinach with ricotta, Parmigiano-Reggiano, nutmeg, salt, and pepper in a food processor until creamy. Transfer to a bowl.
- 4
Combine flour, eggs, and salt in a mixing bowl. Knead with dough hook attachment on medium for 5 minutes.
- 5
Knead by hand for 2 additional minutes.
- 6
Shape dough into an oval disc, wrap in plastic, and rest for 30 minutes.
- 7
Cut a 1-inch piece of dough and flatten into a rectangle. Dust with flour on both sides.
- 8
Pass dough through pasta roller at widest setting. Fold in half and repeat, continuing to narrow roller settings and dust with flour until dough is thin and smooth.
- 9
Let rolled dough rest for 3 minutes on work surface.
- 10
Cut dough into 3-inch squares using a cookie cutter.
- 11
Place a teaspoon of filling in center of each square. Brush edges with water.
- 12
Fold each square into a triangle and seal edges. Bring the two points of the triangle together and pinch to seal.
- 13
Boil tortelloni in salted water for 3-4 minutes until they float to the surface.
- 14
Melt butter with sage leaves in a saucepan over medium heat for 4 minutes.
- 15
Add cooked tortelloni to the sauce and gently stir to coat.
- 16
Serve immediately, garnishing with additional Parmigiano-Reggiano, black pepper, and torn sage leaves.
Tips
When rolling pasta, dust generously with flour between passes to prevent sticking. This prevents the dough from tearing and ensures even thickness throughout.
Squeeze spinach thoroughly to remove all moisture; excess water will make the filling wet and cause tortelloni to burst during cooking.
Brush edges with water before sealing; this acts as an adhesive to keep the pasta folds intact during boiling.
Good to Know
Uncooked tortelloni can be frozen on a baking sheet for 2 hours, then transferred to an airtight container for up to 3 months. Leftover cooked tortelloni will keep refrigerated for 2 days; reheat gently in butter sauce over low heat.
Prepare dough up to 8 hours ahead and refrigerate wrapped in plastic. Filling can be made 1 day ahead and kept covered. Shape tortelloni up to 4 hours before cooking and refrigerate on a floured tray.
Serve as a first course with additional grated Parmigiano-Reggiano, freshly ground black pepper, and torn fresh sage. Pairs well with a crisp white wine such as Pinot Grigio or Vermentino. For a main course, double the portion and serve with a simple green salad.
Common Mistakes
Do not skip the dough rest periods to avoid tough, chewy pasta
Do not over-fill tortelloni to avoid bursting during cooking
Do not cook butter longer than 4 minutes to avoid burnt sage and brown butter that tastes acrid
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
low
General Alternatives
FAQ
Can I make the dough by hand without a mixer?
Yes. Combine flour, eggs, and salt on a clean surface, then knead for 8-10 minutes total until smooth and elastic. Hand-kneading takes longer but produces the same results.
What if my filling is too wet after squeezing spinach?
Spread squeezed spinach on paper towels and gently press for several minutes. Alternatively, reduce ricotta by 2 tablespoons and add an extra tablespoon of Parmigiano-Reggiano for texture.
Can I freeze uncooked tortelloni and cook later?
Yes. Freeze on a baking sheet until solid, then transfer to airtight containers for up to 3 months. Cook directly from frozen, adding 1-2 extra minutes to cooking time.