Spinach tortellini stuffed with cheese

Today I bring you a delicious and very fresh pasta recipe. Some spinach tortellini stuffed with cheese , which smell like the countryside and taste like heaven. It is a truly delicious dish that I am sure you will repeat more than once.

You will see that in the recipe you have not only the cooking and accompanying sauce for the tortellini, but also the preparation of the pasta dough and the filling. Although it may seem laborious, the result is well worth it because the flavor of fresh homemade pasta is unmatched by commercial pasta. But for those days when you have less time or don't feel like making fresh pasta, you can always prepare this dish with store-bought tortellini.

Here is the recipe for Spinach Tortellini Stuffed with Cheese with all the steps. I'm sure you'll love the result.

Ingredients

For the green pasta dough

• 200 g spinach sprouts
• 5 whole eggs
• 600 g medium strength flour
• 1 pinch of salt

For the filling

• 80 g ricotta cheese
• 75 g parmesan cheese
• 100 g goat cheese
• The peel of 3 lemons
• Grated nutmeg
• A few sage leaves, finely chopped
• Salt and freshly ground black pepper

For the herbed brown butter sauce

• 250 g cold butter, diced
• 2 cloves garlic, peeled and finely chopped
• 1 handful of fresh thyme
• 8 sage leaves cut into thin strips
• Grated Parmesan cheese, to decorate

Preparation

We prepare the dough for the green pasta

1. Cook the spinach for a few minutes and drain it well to remove all the excess water, and mix it with the eggs, beating a little.
2. Place the flour on the work surface in a mound and sprinkle the salt over it.
3. In the center of the mountain of flour make a hole, forming a volcano, and add the beaten eggs with the spinach.
4. Using a fork, gradually add the flour to the eggs, mixing from the outside in, until you have added all the flour and it begins to come together.
5. From that moment on, knead gently with the heel of your hand until you have a well-formed dough. Shape the dough by stretching it forward slightly and placing it back on itself. Repeat this movement without stopping until the dough looks smooth and elastic (about 5 to 10 minutes).
6. When you have the dough smooth, form a ball and put it in the refrigerator wrapped in plastic wrap.

We prepare the filling

1. Put all the ingredients in a food processor or chopper and mix until they are integrated and the resulting cream is smooth.
2. Season to taste and reserve in the refrigerator.

We form and fill the tortellini dough

1. First of all, you have to stretch the dough, forming thin sheets, but not too much so that they do not break. You can do it by hand or with the help of your KitchenAid and the set of 3 pasta accessories .
2. If you do it with the food processor, lightly flour the dough, cut it into several portions and stretch them, forming sheets of the desired thickness.
3. If you do it by hand, flour the work surface and stretch the dough using a rolling pin until it has the desired thickness.
4. Once you have the sheets, cover them with a slightly damp cloth to prevent them from drying out.
5. Place a sheet of paper on the work surface and divide it into 4 cm x 4 cm squares, making sure they are approximately the same size. Use a pasta cutter or a sharp, smooth-bladed knife. Cover the sheet with a slightly damp cloth and repeat the process with all the pasta sheets.
6. When you have all the pasta cut, place half a teaspoon of filling in the center of each square.
7. Take a square with the filling and fold it diagonally, forming a triangle. Press the edges down to seal the triangle and let out any air. To ensure a good seal, you can run a little water over the edge of the square before folding it.
8. Take the bottom corners of the triangle and fold them around your index finger so they join together, as if you were making a ring. Press the corners together tightly so they don't come apart, using a little water if necessary.
9. Leave the tortellini on a tray sprinkled with semolina or flour.
10. Repeat the process until you have formed all the tortellini. When you leave them on the tray, make sure they do not touch each other, so that they do not stick together.

We cook the tortellini

1. Fill a tall saucepan with water, add the salt when it is hot and when the water boils, add the tortellini in turns so that they cook.
2. When they start to float, in about 3-4 minutes, they will be ready and you can remove them from the pot. Reserve them in a previously greased dish, so they don't stick.

We prepare the hazelnut butter sauce with herbs

1. While the tortellini are cooking, melt the butter over medium heat in a low saucepan or high skillet until it is foamy, a nice golden brown, and you notice that it smells like toasted nuts.
2. Add the garlic and herbs and let them cook for a few seconds.
3. Add a tablespoon of the tortellini cooking water and mix it well with the butter, to emulsify and bind the sauce.
4. Add the hot pasta, turn off the heat and serve immediately with a little grated parmesan on top. Enjoy!

Grades

• If you discover hazelnut butter in this recipe, I am sure you will use it more often. If you want to see how to make it (without herbs) and how to use it in your recipes, we talk about it here .