Easyricottaandspinachtortelloniintomatosauce Recipes

SPINACH AND RICOTTA TORTELLINI

Steps:

• Place spinach, water, and a pinch of salt in a pot over medium-high heat; cover pot and cook until spinach is completely wilted, 2 to 3 minutes. Drain and squeeze out all the water; let spinach cool to room temperature in a colander.
• Soften ricotta cheese in a large bowl using a fork until creamy.
• Squeeze out any excess water from the cooled spinach. Finely chop spinach with a knife or process in a blender. Transfer to the bowl with ricotta. Add Parmesan cheese, egg, nutmeg, salt, and pepper; mix well.
• Divide pasta dough into 6 equal pieces. Take 1 piece and cover the rest with plastic wrap. Flatten the piece between your palms and press through the widest setting of your pasta machine. Sprinkle flour over flattened pasta dough, fold in half lengthwise, and run through the pasta machine again. Repeat this process 3 or 4 times, always flouring, folding, and passing through the widest setting until dough is smooth and even in size.
• Change pasta machine to the middle setting and pass dough through. Move pasta machine setting to the next to the last setting and pass dough through. Cut the sheet in half, widthwise. Pass each half through the pasta machine in the thinnest and last setting, creating 2 long and very thin sheets; gently transfer to a floured work surface, trimming edges. Cut into 2 even rectangles.
• Cut dough into 1 1/2-inch squares. Drop a teaspoon of ricotta filling in the middle of each square. Brush the edges with water and fold over diagonally into a triangle shape. Press well to squeeze out any air. Stretch the 2 ends of the triangle and a fold them together, wrapping them around your finger; seal. Gently fold back the top corner.
• Transfer the tortellini to a floured plate or work surface. Proceed the same way with remaining dough and filling. Let tortellini stand for 30 minutes.
• Bring a pot of generously salted water to a boil; cook tortellini, working in batches, until they float, 6 to 7 minutes.

EASY RICOTTA AND SPINACH TORTELLONI IN TOMATO SAUCE

Steps:

• Heat 2 teaspoons oil in large non-stick skillet over medium-high heat. Add onion and half garlic; saute 5 minutes.
• Add tomatoes and 3/4 cup basil. Cook 15 minutes to blend flavors, stirring often and adding water if dry. Season with salt and pepper. (Can be made 1 day ahead up to this point and chilled).
• Heat 1 teaspoon oil in large saucepan over medium heat. Add garlic and saute 1 minute.
• Add spinach and cook until wilted, about 5 minutes. Squeeze out extra liquid, if any.
• Place spinach in processor. Add ricotta and blend well. Blend in parmesan cheese, and season to taste with salt, pepper and nutmeg to taste.
• Place 1 wonton wrapper on work surface. Brush edges with water and place 1 scant tablespoon filling on one half. Fold diagonally in half forming triange and press edges to seal. Overlap 2 ends together and press to seal. Repeat with remaining wrappers and place in single layer on floured baking sheet.
• Working in batches, cook tortelloni in pot of boiling salted water until just tender but still firm to the bite, stirring occasionally, about 3 minutes. Transfer to a bowl with a slotted spoon.
• Meanwhile, bring tomato sauce to simmer. Spoon over pasta and sprinkle with remaining 1/4 cup basil to serve.

RICOTTA AND SPINACH TORTELLONI IN TOMATO SAUCE

Steps:

• Heat 3 tablespoons oil in large skillet over medium-high heat. Add onion and half of garlic; sauté 5 minutes. Add tomatoes and 3/4 cup basil. Cook 15 minutes to blend flavors, stirring often and adding water if dry. Season with salt and pepper. (Can be made 1 day ahead. Chill.)
• Heat 2 tablespoons oil in large saucepan over medium heat. Add remaining garlic; sauté; 1 minute. Add spinach; cook until most of liquid evaporates, stirring often, about 5 minutes. Drain and cool. Squeeze out liquid.
• Place spinach in processor. Add ricotta and blend well. Blend in 1/2 cup Parmesan. Season filling to taste with nutmeg, salt and pepper.
• Place 1 wonton wrapper on work surface. Brush edges with water. Place 1 scant tablespoon filling on 1 half. Fold diagonally in half, forming triangle. Press edges to seal. Overlap 2 ends together; press to adhere. Repeat with remaining wrappers, water and filling. Place in single layer on floured baking sheet. (Can be made 4 hours ahead. Cover with plastic; chill.)
• Working in batches, cook tortelloni in pot of boiling salted water until just tender but still firm to bite, stirring occasionally, about 3 minutes. Using slotted spoon, transfer to bowls.
• Meanwhile, bring sauce to simmer. Spoon over pasta. Sprinkle with 1/4 cup basil.