Tortellini with Spinach Ricotta Filling

For the tortellini with spinach ricotta filling, knead a pasta dough from the ingredients for the dough. Then cover it and let it rest for 20 minutes.

In the meantime, blanch the spinach leaves in salted water for 2 minutes, rinse in ice water and squeeze well. Now add the other ingredients for the filling and mix everything together well.

Roll out the pasta dough very thinly either with a pasta machine or on a floured work surface. Cut the rolled out dough into approximately 5 x 5 cm pieces.

Place about a hazelnut-sized portion of the filling in the center of each square. Then fold the squares into triangles and press the edges together well.

Wrap the triangle, tip side down, around your index finger and pinch the ends together, now fold the tip of the dough over with your other hand and pull it over your finger.

Cook the shaped tortellini in batches in plenty of boiling salted water until al dente. Arrange the finished tortellini on warmed plates, pour the melted butter and grated cheese on top and serve immediately.

Preparation Tip:

The tortellini with spinach ricotta filling is best sprinkled with spicy Parmesan. Instead of spinach also chard or wild garlic fits into the filling.

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