SPINACH AND RICOTTA TORTELLINI
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
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 RICOTTA, SPINACH & BACON
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
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
RICOTTA TORTELLINI
For a step-by-step guide to stuffing and shaping these large tortellini, see How to Stuff Tortelloni.
Provided by David Downie
Categories Cheese Pasta Picnic Thanksgiving Vegetarian Mother's Day New Year's Day Dinner Lunch Ricotta Family Reunion Shower Party Potluck Bon Appétit Sugar Conscious Kidney Friendly Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 12 first-course servings or 6 main-course servings
Number Of Ingredients 18
Steps:
- For filling:
- Mash all ingredients in a medium bowl until well blended and smooth. Cover and chill while preparing dough.
- For dough:
- Place first 3 ingredients in bowl of a stand mixer with a dough hook. Mix at low speed until dough pulls away from side of bowl, about 4 minutes. Place on work surface; knead until smooth, adding water by teaspoonfuls if dry, 2-3 minutes (dough is fairly stiff). Divide in 4, flatten, wrap in plastic, and chill for 30 minutes.
- Working with 1 dough round at a time, run dough through widest setting of a pasta machine. Fold in half; run through machine. Repeat 7 times. Roll through machine without folding, decreasing width setting after each roll, until 1/16" thick. Transfer to a floured surface.
- Using a 3" cookie cutter, cut dough into circles. Spoon 1 rounded teaspoonful of filling into center of each dough. Brush edges lightly with egg white; fold over and press to seal, forming a half-moon shape. Fold and press tips together, moistening with egg white to seal. Transfer to a lightly floured rimmed baking sheet. DO AHEAD: Can be made 6 hours ahead. Cover and chill.
- Bring a large pot of water to a boil. Season with salt; add tortelloni. Simmer, stirring gently, until cooked through, 2-3 minutes after they begin to float. Using a slotted spoon, divide tortelloni among bowls. Drizzle melted butter over and serve with cheese.
TORTELLINI WITH SALMON-RICOTTA SAUCE
I like to serve this with a colorful vegetable, such as a tomato salad or peas and carrots. It's equally good with canned salmon or tuna, too. -Beth Dauenhauer of Pueblo, Colorado
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- Cook tortellini according to package directions. Meanwhile, in a large saucepan, saute onions in butter until tender. Add garlic; cook 1 minute longer. Combine cornstarch and milk until smooth; gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until slightly thickened. , Stir in mozzarella cheese until melted. Stir in the ricotta cheese, salmon, dill, lemon zest, lemon juice and salt., Drain tortellini; add to ricotta sauce. Cook and stir until heated through.
Nutrition Facts : Calories 373 calories, Fat 11g fat (6g saturated fat), Cholesterol 67mg cholesterol, Sodium 797mg sodium, Carbohydrate 40g carbohydrate (7g sugars, Fiber 2g fiber), Protein 28g protein. Diabetic Exchanges
TORTELLINI WITH SALMON-RICOTTA SAUCE
Make and share this Tortellini With Salmon-Ricotta Sauce recipe from Food.com.
Provided by Shelby Jo
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Cook tortellini according to package directions.
- Meanwhile, in a large saucepan, saute onions and garlic in butter until tender.
- Combine cornstarch and milk until smooth; gradually stir into the pan.
- Bring to a boil; cook and stir for 2 minutes or until slightly thickened.
- Stir in mozzarella cheese until melted.
- Stir in the ricotta cheese, salmon, dill, lemon peel, lemon juice, and salt.
- Drain tortellini; add to ricotta sauce.
- Cook and stir until heated through.
Nutrition Facts : Calories 173.5, Fat 7.8, SaturatedFat 3.9, Cholesterol 45.1, Sodium 394.8, Carbohydrate 5.8, Fiber 0.3, Sugar 3.7, Protein 19.6
TORTELLINI WITH SPINACH-RICOTTA FILLING AND PARMESAN SAUCE
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
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.
SMOKED SALMON TORTELLINI WITH BECHAMEL SAUCE
I derived this recipe after tasting something similar at a restaurant. It is wonderfully rich and filling.
Provided by JENI4SPADE
Categories Sauces
Time 50m
Yield 8
Number Of Ingredients 12
Steps:
- Bring a large pot of water to a boil, and cook the tortellini 7 to 8 minutes, or until al dente. Drain, and transfer to a large bowl.
- In a saucepan over low heat, simmer the milk, onion, bay leaf, cloves, and nutmeg about 15 minutes. Remove from heat, and discard the onion, bay leaf, and cloves.
- Melt 2 tablespoons butter in a large skillet over medium heat. Stir in the red bell pepper and asparagus, and cook about 3 minutes. Stir in the mushrooms, and continue cooking until tender. Mix in the smoked salmon, reduce heat to low, and cook until heated through.
- Melt the remaining 2 tablespoons butter in a saucepan over medium heat, and slowly whisk in the flour until smooth. Thoroughly blend in the warmed milk. Stir into the skillet with the salmon mixture.
- Spoon the salmon and sauce mixture into the bowl with the cooked pasta, and toss to coat.
Nutrition Facts : Calories 364.4 calories, Carbohydrate 36.5 g, Cholesterol 59.4 mg, Fat 14.9 g, Fiber 3 g, Protein 22.6 g, SaturatedFat 7.5 g, Sodium 745.9 mg, Sugar 5.2 g
CHEESY BAKED TORTELLINI WITH SALMON
A dish with a helpful shortcut, and easy too! Serve this yummy dish with a fresh green salad and some crunchy bread to scoop up the "homemade" sauce. The fish, pasta and sauce all finished at the same time and I literally spent 30 minutes from start to finish to make this meal as the prep time overlaps with the cooking time.
Provided by Nif_H
Categories < 60 Mins
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400°F.
- Boil salted water in a large pot. Add pasta when water is boiling and cook until just done, about 5 minutes.
- Meanwhile, pour alfredo sauce in a medium saucepan and heat to medium. Add dill and green onions and salt and pepper to taste; let heat through but do NOT boil.
- In small frying pan, heat olive oil and add fish. Cook through, approximately 3 minutes on each side. Cut up and salt and pepper to taste.
- When tortellini is done, add to sauce in saucepan. Gently stir in salmon. Add half the mozzarella. Pour into casserole dish sprayed with nonstick spray and sprinkle remaining cheese on top.
- Bake in oven for 15 minutes or until lightly browned.
Nutrition Facts : Calories 388.6, Fat 14.5, SaturatedFat 7.1, Cholesterol 72.4, Sodium 487.5, Carbohydrate 40.8, Fiber 1.7, Sugar 1.2, Protein 23.3
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