Spinach, Ricotta and Mascarpone Tortelloni 

Recipe adapted from Giovanni Rana, Pastificio & Cucina 
| Recipes | Editorial Staff
Pastificio & Cucina's Spinach Ricotta and Mascarpone Tortelloni Recipe
testkitapproved

We test and taste every recipe we publish. While we collaborate with a lot of talented chefs, we adapt and tinker with everything in our test kitchen. (It smells really good in here). Our goal is to make sure every recipe works as well in your home kitchen as it does in ours. So go on, get cooking with confidence.

Ham-mer Time

A lighter ham for Easter »

Brine of the Times

Three inspired spring pickle recipes »

The Investment Piece

A little bit of bottarga goes a very long way »

Crispy Baby Artichokes with Anchovy Aioli

Recipe adapted from Mike Friedman, Red Hen,... »

Easter Ham with Muscadet and Herby Crème Fraîche

Recipe from the Tasting Table Test Kitchen »

Pickled Rainbow Carrots

Recipe from the Tasting Table Test Kitchen »
pin-it

To learn more, check out our story "In the Kitchen With: Giovanni Rana."

Spinach, Ricotta and Mascarpone Tortelloni

Yield: 2 servings

Prep Time: 20 minutes (plus 2 hours refrigeration)
Cook Time: 5 minutes
Total Time: 25 minutes (plus 2 hours refrigeration)

  • INGREDIENTS
  • 1 cup all-purpose flour

    2 large eggs

    2 tablespoons roughly chopped fresh spinach

    3½ tablespoons ricotta

    3½ tablespoons mascarpone

    3½ tablespoons grated Parmigiano-Reggiano

    ¼ teaspoon freshly ground black pepper

DIRECTIONS

1. Make the dough: To a large bowl, add 2/3 cup of the flour. Crack each egg in the bowl, one at a time, mixing with a wooden spoon until a dough consistency forms. Transfer the dough to a lightly floured surface and knead with both hands, adding the remaining 1/3 cup of flour as necessary if the dough is too sticky. Wrap the dough with plastic wrap and refrigerate for 2 hours.

2. Make the filling: In a medium bowl, combine the spinach, ricotta, mascarpone, Parmigiano-Reggiano and black pepper. Refrigerate until the dough is ready.

3. Unwrap the dough and transfer it to a lightly floured work surface. Dust a rolling pin with flour and use it to roll the dough into a 16-by-10-inch circle, turning it over four times while rolling.

4. One at a time, add a generous teaspoon of filling to the dough in rows, leaving a ½-inch between each spoonful. Use a pastry wheel or pasta cutter to cut between each mound. Fold the dough in half to form a triangle over the filling. Using your index finger and thumb, fold the edges of the dough toward each other and pinch them together.

5. Bring a large pot of salted water to a boil over high heat. Add the tortelloni and cook for 3 minutes, stirring occasionally. Drain the tortelloni in a colander. Transfer to a plate and sprinkle with Parmigiano-Reggiano. Serve immediately.

  • article-action-jsddm
    • jsddm-arrow
    • article-btns-ico0
    • article-btns-ico1
    • article-btns-ico2
    • Pin It
  • article-action-print
  • article-action-savetodo
  • article-action-forward
  • article-action-report
(required)
(required)
(required)
am-btn-send
X
Signup
Tasting Table Join