Ricotta Spinach Tortellini in Tomato Sauce
This ricotta spinach tortellini in tomato sauce is a classic Italian-style pasta dish made from scratch. Soft homemade tortellini are filled with creamy ricotta, spinach, and Parmesan, then served in a rich tomato sauce. Perfect for a comforting dinner, this recipe combines fresh pasta, simple ingredients, and bold flavors.
Equipment
- Mixing bowl
- Fine sieve
- Large pot
- Pasta machine or rolling pin
- Knife or pastry cutter
- Large skillet or saucepan
- Immersion blender (optional)
- Slotted spoon
Ingredients
Pasta Dough
- 500 g very fine wheat flour approx. 4 cups
- 4 eggs
- 2 tsp olive oil
- ½ –1 tsp salt
Filling
- 300 g spinach 10 oz
- 300 g ricotta 10 oz / about 1 ¼ cups
- Small bunch of fresh parsley finely chopped
- 2 eggs
- ½ tsp grated or ground nutmeg
- 50 g grated Parmesan ½ cup
- Butter for cooking spinach
- Black pepper to taste
- Salt to taste
Tomato Sauce
- 1 –2 tbsp olive oil
- 1 garlic clove minced
- 1 shallot finely chopped
- 10 pickled pearl onions chopped
- 100 ml white wine about ⅓–½ cup
- 500 ml vegetable stock 2 cups
- 1 can crushed tomatoes 400 g / 14 oz
- 2 tsp dried oregano
- 2 tsp sugar
- Black pepper to taste
- Salt to taste
- Fresh herbs e.g. basil
For Serving
- Grated Parmesan cheese
- Fresh herbs
Instructions
Make the Pasta Dough
- Pour the flour onto a clean work surface and form a well in the center. Crack in the eggs and add salt and olive oil.
- Mix and knead until you get a firm, smooth, and elastic dough.
- Wrap in a damp kitchen towel and let rest for 30 minutes.
Prepare the Filling
- Press the ricotta through a sieve into a bowl for a smooth texture.
- Blanch the spinach briefly in salted boiling water. Drain well and squeeze out all excess liquid. Chop and add to the ricotta.
- Add parsley, eggs, Parmesan, nutmeg, black pepper, and a pinch of salt.
- Mix until soft and well combined.
Shape the Tortellini
- Roll out the dough into thin sheets using a pasta machine or rolling pin.
- Cut into circles about 4 cm (1.5–2 inches) in diameter.
- Place a small amount of filling in the center of each.
- Fold into a half-moon and press edges firmly (remove any air).
- Wrap the ends around your finger to form a ring and press to seal.
- Set aside on a floured surface.
Make the Tomato Sauce
- Finely chop the shallot, garlic, and pickled onions.
- Sauté in olive oil for a few minutes until soft.
- Add white wine and let simmer for about 5 minutes.
- Add vegetable stock, crushed tomatoes, oregano, sugar, and pepper.
- Simmer gently with a lid for 10–15 minutes.
- Blend until smooth (optional) and adjust seasoning with salt and pepper.
Cook and Serve
- Bring a large pot of salted water (1–2 tbsp salt) to a boil.
- Cook tortellini for 3–4 minutes until al dente.
- Drain and return to the pot.
- Pour over the tomato sauce and gently mix.
- Serve immediately with grated Parmesan and fresh herbs.
Notes
Make Ahead (Pasta & Tortellini):
You can prepare the pasta dough up to 24 hours in advance. Wrap it tightly in plastic wrap and store it in the refrigerator. Let it come to room temperature before rolling. Shaped tortellini can be made ahead and stored in the refrigerator for up to 1 day. Place them in a single layer on a floured tray and cover lightly. For longer storage, freeze the tortellini on a tray until firm, then transfer to a freezer bag. Cook directly from frozen, adding 1–2 extra minutes to the cooking time.
Pro Tips:
You can prepare the pasta dough up to 24 hours in advance. Wrap it tightly in plastic wrap and store it in the refrigerator. Let it come to room temperature before rolling. Shaped tortellini can be made ahead and stored in the refrigerator for up to 1 day. Place them in a single layer on a floured tray and cover lightly. For longer storage, freeze the tortellini on a tray until firm, then transfer to a freezer bag. Cook directly from frozen, adding 1–2 extra minutes to the cooking time.
Pro Tips:
- Remove excess moisture: Squeeze the spinach very well to avoid a watery filling. This keeps the tortellini from opening during cooking.
- Smooth ricotta matters: Pressing ricotta through a sieve creates a creamier, more refined filling.
- Roll dough thin: Thin pasta sheets give the best texture and delicate tortellini. Aim for almost translucent.
- Seal tightly: Press out any air before sealing to prevent the tortellini from bursting while cooking.
- Don’t overcrowd the pot: Cook in batches if needed so the tortellini cook evenly.
- Taste your sauce: Adjust salt, sugar, and acidity at the end for the best balance.