Spinach And Ricotta Tortellini Recipes

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SPINACH AND RICOTTA TORTELLINI



Spinach and Ricotta Tortellini image

Ricotta and spinach make the most classic vegetarian pairing in Italian cooking. In the traditional tortellini di magro, it's used also as filling for tortellini, the famous ring-shaped stuffed egg pasta from Bologna served in a clear beef stock for Christmas or any special occasion. This version, with green spinach dough and a vegetarian filling is a very much appreciated alternative to the classic recipe. Serve with your favorite sauce. Great with a simple butter and sage sauce or with your regular tomato sauce.

Provided by Alemarsi

Categories     World Cuisine Recipes     European     Italian

Time 1h43m

Yield 16

Number Of Ingredients 9

10 cups fresh spinach, trimmed
2 tablespoons water
salt and ground black pepper to taste
1 ¼ cups ricotta cheese
1 ¼ cups grated Parmesan cheese
1 egg
1 pinch nutmeg
2 pounds fresh spinach pasta dough
2 tablespoons all-purpose flour, or as needed

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.

Nutrition Facts : Calories 167.1 calories, Carbohydrate 26.4 g, Cholesterol 19.2 mg, Fat 3.2 g, Fiber 1.3 g, Protein 8.4 g, SaturatedFat 1.6 g, Sodium 132.7 mg, Sugar 0.6 g

TORTELLINI WITH SPINACH AND RICOTTA



Tortellini with spinach and ricotta image

This classic spinach and ricotta fresh tortellini made by grandmothers all over Italy - it's a labour of love, but worth it.

Provided by Katie and Giancarlo Caldesi

Categories     Main course

Yield 4

Number Of Ingredients 12

400g/14oz '00' flour, plus extra for dusting
3 medium free-range eggs
semolina, for dusting (optional)
200g/7oz spinach, cooked in salted water and chopped
200g/7oz ricotta
30g/1oz grated parmesan
large pinch freshly grated nutmeg
salt and freshly ground black pepper
small handful of pine nuts
handful sage leaves
50g/2oz butter
parmesan, grated or in shavings

Steps:

  • For the pasta, pour the flour into a mound onto a flat surface and make a well in the centre. Crack the eggs into the well and gradually mix with either a blunt knife or your hands. When the dough has become a thick paste use your hands to incorporate more of the flour.
  • You can sieve any remaining flour and use the sifted flour while you knead the dough to stop it sticking to the surface and to your hands, but be careful not to make the dough too dry. Knead until well blended and the dough is soft and flexible. Don't worry if you haven't used up all the flour.
  • Leave the pasta to rest for about 20 minutes with a bowl inverted over it or leave it covered in cling film. You can sieve any leftover flour again and save this flour for rolling out the pasta.
  • Meanwhile, for the filling, in a clean bowl, mix the spinach, ricotta, parmesan and nutmeg well, and season with salt and freshly ground black pepper.
  • Divide the fresh pasta into four and keep three portions under a bowl while you roll and stuff one quarter. This prevents the pasta from drying out. Roll out the pasta into a long, wide strip about 1mm in thickness, either by hand or using a machine. When you can see your hand through it, it is ready for stuffing. Cut the strip in half.
  • Place teaspoons of the filling in a line down the centre of one of the strips about 5cm/2in apart. Place the other strip directly on top. Press the air out from around the filling by pushing down the pasta around them sealing them in. Now take a small wine glass or round cutter measuring about 7cm/3in across and cut out circles of pasta around each mound of filling.
  • They can be cooked straight away or stored in fine semolina for up to two hours. You can also freeze them at this stage and then cook them from frozen when you are ready.
  • To cook, bring a large pan of salted water to the boil and gently lower in the tortellini. Cook for about four minutes or until the pasta is soft but not floppy.
  • While the pasta is cooking make the sauce. Preheat the grill to hot.
  • Toast the pine nuts under the grill or in a dry frying pan. They are quick to brown so don't take your eyes off them.
  • Put the pine nuts, sage leaves and butter into a frying pan and melt the butter taking care not to burn it. Add about a tablespoon of the pasta water and stir together to emulsify the sauce. Remove from the heat.
  • When the pasta is done, drain it and toss with the sauce in the frying pan. Serve immediately sprinkled with parmesan.

SPINACH & RICOTTA CANNELLONI



Spinach & ricotta cannelloni image

Keep a few portions of this vegetarian classic in the freezer and you'll never be stuck for a satisfying supper

Provided by Good Food team

Categories     Dinner, Main course, Pasta

Time 1h30m

Yield Makes 10 servings

Number Of Ingredients 15

3 tbsp olive oil
8 garlic cloves, crushed
3 tbsp caster sugar
2 tbsp red wine vinegar
4 x 400g cans chopped tomatoes
small bunch basil leaves
2 x 250g tubs mascarpone
3 tbsp milk
85g parmesan (or vegetarian alternative), grated
2 x 125g balls mozzarella, sliced
1kg spinach
100g parmesan (or vegetarian alternative), grated
3 x 250g tubs ricotta
large pinch grated nutmeg
400g dried cannelloni

Steps:

  • First make the tomato sauce. Heat the oil in a large pan and fry the garlic for 1 min. Add the sugar, vinegar, tomatoes and some seasoning and simmer for 20 mins, stirring occasionally, until thick. Add the basil and divide the sauce between 2 or more shallow ovenproof dishes (see Tips for freezing, below). Set aside. Make a sauce by beating the mascarpone with the milk until smooth, season, then set aside.
  • Put the spinach in a large colander and pour over a kettle of boiling water to wilt it (you may need to do this in batches). When cool enough to handle squeeze out the excess water. Roughly chop the spinach and mix in a large bowl with 100g Parmesan and ricotta. Season well with salt, pepper and the nutmeg.
  • Heat oven to 200C/180C fan/gas 6. Using a piping bag or plastic food bag with the corner snipped off, squeeze the filling into the cannelloni tubes. Lay the tubes, side by side, on top of the tomato sauce and spoon over the mascarpone sauce. Top with Parmesan and mozzarella. You can now freeze the cannelloni, uncooked, or you can cook it first and then freeze. Bake for 30-35 mins until golden and bubbling. Remove from oven and let stand for 5 mins before serving.

Nutrition Facts : Calories 711 calories, Fat 47 grams fat, SaturatedFat 27 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 15 grams sugar, Fiber 5 grams fiber, Protein 30 grams protein, Sodium 1.59 milligram of sodium

CREAMY SPINACH TORTELLINI



Creamy Spinach Tortellini image

Delicious tortellini is dressed up with tomatoes, mushrooms, spinach and a rich creamy sauce. A favorite pasta dish in our family!

Provided by JENNIFERVAN77

Categories     World Cuisine Recipes     European     Italian

Time 35m

Yield 4

Number Of Ingredients 9

1 (9 ounce) package refrigerated cheese tortellini
2 tablespoons Butter
1 small onion, chopped
1 (8 ounce) package cream cheese
½ cup grated Parmesan cheese
½ cup milk
fresh mushrooms, sliced
1 (10 ounce) package frozen chopped spinach, thawed and drained
cherry tomatoes, halved

Steps:

  • Cook tortellini according to package directions.
  • Heat butter in a large skillet over medium heat. Stir in onion; cook until soft and translucent. Mix in cream cheese, parmesan, milk, mushrooms, and spinach.
  • Gently mix in tortellini and cherry tomatoes with skillet contents; warm through, and serve.

Nutrition Facts : Calories 546 calories, Carbohydrate 40.2 g, Cholesterol 116.2 mg, Fat 35 g, Fiber 4.6 g, Protein 21.8 g, SaturatedFat 20.9 g, Sodium 670.6 mg, Sugar 4.8 g

TORTELLINI WITH SPINACH-RICOTTA FILLING AND PARMESAN SAUCE



Tortellini with Spinach-Ricotta Filling and Parmesan Sauce image

James demonstrates making tortellini from round dough, then switches gears and makes his favorite tortellini variation, cappelletti, from square dough.

Provided by James Briscione

Categories     main-dish

Time 1h

Yield 4 servings; 30 to 36 tortellini

Number Of Ingredients 14

Fresh Pasta
2 tablespoons unsalted butter
4 cloves garlic, chopped
4 cups fresh spinach leaves
Kosher salt and freshly ground black pepper
3 cups fresh whole-milk ricotta cheese, well drained
Semolina flour, for dusting
1 stick (8 tablespoons) unsalted butter
1/2 cup grated Parmesan
Chopped basil, for serving
7 ounces "00" or all-purpose flour (about 1 1/2 cups) (see Cook's Note)
3 ounces semolina flour (about 1/2 cup) (see Cook's Note)
3 large eggs
Kosher salt

Steps:

  • Heat the butter and garlic a large saute pan over medium-high heat. When the garlic is lightly browned, about 1 minute, stir in the spinach, season with salt and pepper and continue cooking until wilted. Transfer the cooked spinach to a colander to drain and cool, about 15 minutes. When cooled, gently squeeze the spinach dry, chop it and put in a medium bowl. Fold in the ricotta. Season well with salt and pepper.
  • Roll out the pasta: Divide the pasta dough in half, working with one half at a time and keeping the other piece wrapped. Set up a pasta roller attachment on a stand mixer (or secure a hand roller to the side of your work surface). Lightly flour a work surface and roll out your dough until it is thin enough to pass through the pasta roller. Set your roller to the widest setting. Turn on the pasta roller and pass the dough through once. Fold the rolled-out piece of dough over itself, and then pass through the roller again. If the edges begin to fray or the dough gets sticky or damp, lightly dust both sides with flour. Repeat six or seven more times, until the dough is smooth. Adjust the roller to the second widest setting, dust both sides of the dough with flour, and pass it through twice (without folding). Repeat, adjusting to a thinner setting each time and passing through twice, until the dough is thin enough that it is slightly translucent.
  • Fill the tortellini: Dust a work surface and rimmed baking sheet with semolina flour. Lay out the sheet of fresh pasta on the prepared surface and trim into 3 pieces. Cut the pasta sheets into 2-to 3-inch rounds (for tortellini) or squares (for cappelletti). Lightly dampen the pasta with a mister or brush and spoon a teaspoon-sized mound of filling in the center of each piece of pasta. Fold it in half to create a triangle (for square pasta) or a half-moon (for round pasta). Press firmly to seal the edges and eliminate any air. Grab the folded corners of the pasta and place a finger at the center of the folded side of the pasta. Pull the edges around your finger and press the ends together to seal, creating a little pasta "ring" around your finger. Remove your finger and transfer the finished stuffed pasta to the prepared baking sheet. Repeat with the remaining pieces.
  • Bring a large pot of generously salted water to a rapid boil while you prepare the sauce.
  • Melt the butter in a large skillet over medium heat, then turn off the stove while you cook the pasta
  • Drop the tortellini into the boiling water and stir immediately. Leave the tortellini to cook, stirring occasionally, until tender, about 3 minutes.
  • Use a spider or slotted spoon to transfer the cooked pasta to the melted butter along with 1/2 cup pasta water. Stir to combine and simmer over medium heat for 1 minute, then add the Parmesan. Add some basil and toss to combine. Serve with additional grated Parmesan, if desired.
  • Mound the flour in the center of a clean countertop or cutting board. Make a well in the center of the flour 3 to 4 inches wide.
  • Crack the eggs into the well and add a pinch of salt. Using a fork, break the yolks and begin to beat the eggs as you would if making scrambled eggs.
  • Continue stirring the eggs with a fork in large circles, slowly incorporating the flour. When the eggs form a thick mass and become difficult to stir, about 3 minutes, fold the loose flour from the edges into the pile with a bench scraper and knead until a smooth dough forms. Discard any excess flour.
  • Shape the dough into a flat disk, wrap tightly with plastic wrap and set aside to rest for 20 minutes before rolling. If waiting more than 1 hour, refrigerate or freeze the dough. The dough will keep refrigerated for up to 24 hours.

TORTELLINI WITH RICOTTA, SPINACH & BACON



Tortellini with ricotta, spinach & bacon image

This crunchy and creamy pasta is special enough for summer entertaining

Provided by Jane Hornby

Categories     Dinner, Lunch, Pasta

Time 15m

Number Of Ingredients 8

250g pack filled tortellini (we used ricotta & spinach)
2 rashers lean back bacon
25g walnut pieces
zest ½ lemon , juice of 1
1 tbsp finely grated parmesan , plus extra for serving
1 tbsp olive oil , plus extra for serving
100g bag salad spinach
2 tbsp ricotta

Steps:

  • Heat the grill. Boil the pasta according to pack instructions, then tip into a colander and cool under gently running water. Meanwhile, grill the bacon on a baking tray until golden and crisp at the edges. When almost ready, tip the walnuts onto the tray to toast a little. Snip the bacon into strips.
  • Mix the lemon zest and juice, Parmesan and oil in a large bowl. Season with pepper, then tip in the spinach, tortellini, bacon and walnuts. Toss well, add the ricotta in small blobs, then gently toss. Season to taste, then serve with a drizzle more oil and more Parmesan, if you like.

Nutrition Facts : Calories 285 calories, Fat 14 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 11 grams protein, Sodium 1.13 milligram of sodium

SPINACH AND RICOTTA TORTELLINI WITH RICOTTA AND HERB SAUCE



Spinach and Ricotta Tortellini With Ricotta and Herb Sauce image

This is a very quick pasta dish to make that tastes great and makes for a great mid week meal. My son and hubby love this dish, as do I because I can have it on the table in about 20-25 Minutes, which for me is great, when you get in late and do not want to fuss in the kitchen all night.

Provided by The Flying Chef

Categories     < 30 Mins

Time 25m

Yield 2 serving(s)

Number Of Ingredients 11

500 g fresh tortellini (I used spinach and ricotta)
1 tablespoon olive oil
1 small onion, finely chopped
3 garlic cloves, crushed
50 ml white wine
100 ml cream
150 g ricotta cheese
1/2 cup gruyere
2 tablespoons chopped chives
1 tablespoon parsley, finely chopped
pepper

Steps:

  • Boil some salted water add tortellini, cook until just soft (al dente), drain.
  • Heat oil in a pan, add onion and garlic, cook until onion softens, add wine, cook until almost evaporated, add cream, ricotta and gruyere, stir until cheese melts.
  • Stir in herbs and season with pepper, return pasta to pan, toss to coat in sauce and heat through. If sauce is a little thick just add a little water or extra cream.
  • Serve immediately sprinkle with extra chives and grated Parmesan if desired.

RICOTTA AND SPINACH TORTELLONI IN TOMATO SAUCE



Ricotta and Spinach Tortelloni in Tomato Sauce image

Categories     Garlic     Leafy Green     Pasta     Tomato     Sauté     Vegetarian     Quick & Easy     Parmesan     Ricotta     Winter     Boil     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 10

5 tablespoons olive oil
1 cup chopped onion
12 garlic cloves, sliced
6 large tomatoes, chopped (about 5 cups)
1 cup chopped fresh basil
1 10-ounce package spinach leaves, stems trimmed
1 cup ricotta cheese
1/2 cup freshly grated Parmesan cheese
Ground nutmeg
24 square wonton wrappers

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.

SPICY RICOTTA AND SPINACH TORTELLINI



Spicy Ricotta and Spinach Tortellini image

Make and share this Spicy Ricotta and Spinach Tortellini recipe from Food.com.

Provided by BerrySweet

Categories     < 15 Mins

Time 15m

Yield 2 serving(s)

Number Of Ingredients 11

1/4 cup pine nuts
1 pinch salt
1 (8 ounce) package spinach and ricotta tortellini, Barilla
2 tablespoons butter
1 garlic clove, pressed
1/2 cup chicken broth
1/3 cup kalamata olive, pitted
3/4 teaspoon crushed red pepper flakes
2 tablespoons parmigiano, grated
1 tablespoon pecorino romano cheese, grated
1 tablespoon fresh parsley, chopped

Steps:

  • BRING a large pot of water to a boil.
  • SAUTE pine nuts and salt in a small saucepan over medium-low heat 5 minutes or until lightly browned. Set aside.
  • COOK Tortellini according to package directions.
  • MELT butter in a large skillet over medium heat. Add garlic to skillet and sauté 1 minute. Add broth, olives, and pepper flakes, and cook 2 minutes or until thoroughly heated.
  • DRAIN Tortellini, and return to pot. Stir in chicken broth mixture, cheeses, and parsley.
  • TRANSFER to a serving platter or bowl. Sprinkle with pine nuts, and garnish with additional grated cheese, if desired. Serve immediately.

Nutrition Facts : Calories 254.6, Fat 25.8, SaturatedFat 8.5, Cholesterol 30.5, Sodium 547.2, Carbohydrate 4.7, Fiber 1.5, Sugar 0.9, Protein 4

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2021-10-30 Add garlic and onion and cook until onion is soft, about 1-2 minutes. Add flour and cook for 1 minute. Add heavy cream and whisk to combine. Then cook until the mixture just barely begins to thicken. Add tomatoes, spinach, Italian seasoning salt and pepper and parmesan cheese and cook for 3-5 minutes or until the sauce has thickened slightly ...
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RICOTTA AND SPINACH TORTELLINI RECIPE | EAT SMARTER USA
For the filling: heat butter in a pan and saute spinach. Cool and strain ricotta through a sieve into a pan. Combine with egg yolks, Parmesan and parsley. Season with salt, pepper and nutmeg. Divide dough into 2 parts and roll out on a lightly floured surface. 2. Cut out squares or circles abour 4-5 cm (approximately 2 inch) wide.
From eatsmarter.com


TORTELLINI & ITALIAN SAUSAGE MEATBALL BAKE WITH SPINACH RECIPE ...
2017-06-14 Tomato sauce: 2 tins of Italian whole peeled tomatoes. 1 large white onion, halved. 40 – 60 gms butter – depending on how many calories you are willing to sacrifice. a good few pinches of good quality sea salt flakes such as Maldon. Black pepper. Meatball pasta part. 250 gms tortellini (either cheese or spinach). 400 – 45 gms of Italian sausages, removed from …
From drizzleanddip.com


RICOTTA AND SPINACH TORTELLI RECIPE | DELICIOUS. MAGAZINE
Method. To make the pasta, put the flour in a bowl and make a well in the centre. Pour the 2 eggs, yolks and 2 tbsp cold water into the well and use a fork to whisk the eggs, incorporating the flour little by little until you can no longer whisk with the fork. With floured hands, combine the rest of the flour to form a smooth, elastic dough.
From deliciousmagazine.co.uk


TORTELLINI WITH TOMATO, SPINACH AND RICOTTA SAUCE
The perfect tortellini with tomato, spinach and ricotta sauce recipe with a picture and simple step-by-step instructions. More... Category . Breakfast Recipes Appetizers & Snacks Baking Dessert Recipes Drink Recipes Main Dishes Salad Recipes Side Dishes Soup Recipes Sauce Recipes Guides. Boss Kitchen. Tortellini with Tomato, Spinach and Ricotta Sauce. by …
From bosskitchen.com


WHAT SAUCE GOES WITH SPINACH RICOTTA RAVIOLI?
Step One: Heat the butter in a pan on medium-to-low heat. Chop your onion into small pieces, mince your garlic and add both to the pan. Cook for 5-10 minutes until they soften. Step Two: Add the fresh plum tomatoes and white wine. When the …
From wewantthesauce.com


RICOTTA & SPINACH TORTELLINI WITH ASPARAGUS - LA FAMIGLIA …
Ricotta & Spinach Tortellini. 10-15 min. asparagus. Easy Entertaining. Spring. METHOD. Heat extra virgin olive oil in a large skillet, add minced shallot and cook gently, stirring, for 2-3 minutes. Add asparagus and marjoram and cook for 5 minutes longer stirring occasionally. Pour in the wine, and cook for five more minutes on medium-low heat.
From rana.com.au


BEST TORTELLINI RECIPES - EASY TORTELLINI RECIPES AND IDEAS
2022-07-19 Layered Ombre Lemonade Drops. 2. The Best Things To Eat And Drink On Disney's Wish. 3. 22 Artichoke Recipes. 4. This New Jersey Deli Uses Pickles Instead of Bread. 5. Cilantro-Lime Shrimp Wraps.
From delish.com


SPINACH AND RICOTTA TORTELLINI | RECIPESTY
Ricotta and spinach make the most classic vegetarian pairing in Italian cooking. In the traditional tortellini di magro, it's used also as filling for tortellini, the famous ring-shaped stuffed egg pasta from Bologna served in a clear beef stock for Christmas or any special occasion. This version, with green spinach dough and a vegetarian filling is a very much appreciated alternative to the ...
From recipesty.com


SPINACH TORTELLINI | DELALLO
072368053615. Product Weight: 8.8 oz. $3.95. Qty: Single Unit Case of 12 Units. Our authentic Italian recipe begins with delicate egg pasta made from only the finest quality durum wheat semolina. We carefully fold our pasta around a savory blend of creamy ricotta, spinach and a dash of nutmeg, then pinch them into small rings to form one of ...
From delallo.com


SPINACH AND RICOTTA TORTELLINI RECIPE - FOOD NEWS
Spinach & Ricotta Tortelloni with No-Cook Tomato Sauce. This no-cook tomato sauce is perfect with spinach & ricotta tortelloni. Simply cut up tomatoes and mix with oil, basil, parsley, garlic and crushed red pepper. Then let it sit for an hour or up to 4 hours for a more intense flavor. Ready in. 23. mins.
From foodnewsnews.com


SPINACH & RICOTTA TORTELLINI IN TOMATO SAUCE RECIPE | WOOLWORTHS
Step 3 of 3. Drain the Tortellini and season with half of the extra virgin olive oil. Pour the tomato sauce evenly between two plates and top it with the cooked tortellini. Drizzle the dishes with the remaining oil, season with pepper and sprinkle with a generous amount of Zanetti Parmigiano Reggiano cheese.
From woolworths.com.au


HOMEMADE TORTELLINI WITH SPINACH AND RICOTTA - ITALIAN NOTES
Fold the other half of pasta over the filling, fold the edge upwards and unite the ends of each semi-circle to make an imitation navel. Fill a large pan with water and bring it to the boil. Add 1-2 tbsp salt. Boil the ravioli 3-4 minutes until they are al dente. Drain and place the tortellini with spinach and ricotta in a warm dish with a ...
From italiannotes.com


RICOTTA AND SPINACH RAVIOLI - ITALIAN RECIPES BY GIALLOZAFFERANO
Take a large bowl and pour the ricotta and Parmesan cheese into it 9. Flavor with nutmeg 10 and, using a hand whip, mix the ingredients to combine them 11. Salt and pepper to taste. When they are combined, chop the spinach in a blender and add to the cream with ricotta 12. Mix the ingredients well to obtain a homogeneous mixture.
From giallozafferano.com


SPINACH AND RICOTTA TORTELLINI BAKE RECIPE | NEW IDEA …
Squeeze excess liquid from spinach. Place spinach in a large bowl with ricotta, onions and parmesan. Mix well. Place tortellini in an oiled, large ovenproof dish (10-cup capacity). Drop spoonfuls of ricotta mixture over top. Dissolve stock cube in ½ cup boiling water in a large, heatproof jug. Add cream, mustard, garlic and 1 ½ cups cold water.
From newidea.com.au


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