Go Back
What's Cookin Good Lookin - Homemade Italian - Spinach Tortellini

Spinach Tortellini

All the tips and tricks to make outstanding tortellini in your home kitchen. Making stuffed pasta is a little more complex,but it’s worth the extra effort.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 55 minutes

Equipment

  • Measuring Equipment (Scale/Teaspoon/Tablespoon/Cup)
  • Pot
  • Vegetable Steamer
  • Stove Top
  • Strainer
  • Food Processor/Blender
  • Pasta Maker/Rolling Pin
  • Cutting Board
  • Ravioli Stamp/Knife

Ingredients
  

  • 170 Grams Spinach (5 ¾ Cups)
  • 3 Eggs
  • 256 Grams All Purpose Flour (9oz or 2 Cups)
  • 1 Pinch Salt

Instructions
 

  • Bring water to a boil and steam the spinach for 2minutes. Run under cold water to cool. Squeeze the spinach to remove as much moister as probable.
  • Combine with eggs and puree in a food processer.
  • Next, blend together the flour and salt in a food processor. When clumped in a big ball, remove and kneed for about five minute.
  • If you don’t have a food processor, you do all the mixing by hand. Cut the spinach as finely as possible and whisk together with the eggs.
  • Create a well of flour* on a table. Add the eggs to the center of the well. Using your hands, begin pushing the flour into the egg mixture. Keep doing this until the flour is well incorporated and in a stable ball. Continue kneading for another 5 minutes.
  • Wrap in plastic wrap and let the dough rest for 15minutes.
  • Cut into 5 or 6 pieces, lightly flour and run through the pasta maker. If you don’t have a pasta machine, you can roll the dough out with a pin on a floured surface. In either case, you want to get dough thickness to 3.175 MM (1/8 of an inch).
  • Once it’s been rolled out to the proper thickness, use a square ravioli stamp to cut out square forms.
  • Put a small bit filling, about 1 teaspoon worth,into the center. Fold the pasta over, so you’ll have a triangle shape.
  • Use your finger and push down on the edge. You won’t need much force.
  • Finally, wrap the far edges so they come together, making the final form, which looks like a crown or a ring.
  • They can be frozen and kept for up to a year, or cooked the day of. If you’re not cooking immediately, put them into a lightly flowered air tight container and refrigerate until cooking. Wax paper will work well for separating layers.
  • To cook, bring a pot of water with a pinch of salt to a boil. Gently place the tortellini in the pot and cook for 3-5 minutes.They will rise to the top when almost ready. After rising, I let them cook for an additional minute.
  • Be careful not to overcrowd the pot. I always cook them in shifts.

Notes

*This is a method for placing flour on the work surface in a shortened cone, in which a crater or well is formed that is large enough to hold the wet ingredients for a dough, whether sweet or savory.