Tortelli di Ricotta

Coarse sea salt and freshly ground black pepper 2 pounds fresh spinach, washed, dried, tough stems removed 1 1/2 cups fresh whole-milk ricotta cheese 1 cup freshly grated Parmigiano-Reggiano cheese 2 large eggs, lightly beaten Pinch of freshly ground nutmeg All-purpose flour, for work surface 1 pound Fresh Pasta Sheets 5 tablespoons unsalted butter 1 tablespoon extra-virgin olive oil 1 cup 1/4-inch cubed butternut squash 10 fresh sage leaves 1 teaspoon balsamic vinegar

Photo by Melissa T.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • Coarse sea salt and freshly ground black pepper

  • 2

    pounds fresh spinach, washed, dried, tough stems removed

  • 1 1/2

    cups fresh whole-milk ricotta cheese

  • 1

    cup freshly grated Parmigiano-Reggiano cheese

  • 2

    large eggs, lightly beaten

  • Pinch of freshly ground nutmeg

  • All-purpose flour, for work surface

  • 1

    pound Fresh Pasta Sheets

  • 5

    tablespoons unsalted butter

  • 1

    tablespoon extra-virgin olive oil

  • 1

    cup 1/4-inch cubed butternut squash

  • 10

    fresh sage leaves

  • 1

    teaspoon balsamic vinegar

Directions

Bring a large pot of salted water to a boil over high heat. Prepare an ice-water bath and set aside. Add spinach to boiling water and cook until bright green and tender, about 1 minute. Drain and immediately transfer to ice-water bath to cool; drain and, using your hands, squeeze as much liquid out of the spinach as possible. Coarsely chop spinach and transfer to a large bowl. Add ricotta, 1/2 cup Parmigiano-Reggiano cheese, eggs, and nutmeg; mix until well combined. Season with salt and pepper and set filling aside until cool. Line a baking sheet with parchment paper and lightly dust baking sheet and work surface with flour; set baking sheet aside. Place 1 sheet of pasta on prepared work surface and trim to a 6-by-18-inch rectangle. Cut rectangle in half horizontally and then vertically into 3-inch strips to make 12 squares. Repeat process with remaining pasta sheets. Place 1 tablespoon of filling in the center of one pasta square. Lightly brush edges with water and cover with a second pasta square. Press down on pasta squares to seal, making sure to press out all of the air; trim edges with a fluted cutter and transfer to prepared baking sheet. Repeat pasta with remaining filling and pasta squares to make tortelli. Meanwhile, melt 1 tablespoon butter with olive oil in a medium skillet over medium heat. Add squash and cook until softened. Remove from heat and set aside. Bring a large pot of salted water to a boil. Add tortelli to boiling water and cook until they rise to the surface, 2 to 3 minutes. In a large skillet, melt remaining 4 tablespoons butter over medium-high heat. Continue cooking until butter just turns golden brown. Remove from heat and add sage leaves. Drain tortelli, reserving 1 cup pasta cooking water. Add tortelli and squash to skillet and toss to coat, adding pasta water, 1 tablespoon at a time, as necessary. Sprinkle with cheese and drizzle with balsamic vinegar. Season with salt and pepper; serve immediately.

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