Awesome Spinach and Ricotta Cheese Tortellini


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Last weekend at the Hyatt, we cooked some amazing food. One was the spinach and ricotta tortellini whose recipe I am sharing here.

The other was the Jamaican rub chicken that we grilled on the Weber grill. I am vegetarian and so I didn’t actually taste the chicken. People who tasted it said it was well-done. Of course, it could have been mere politeness, but I would prefer to think otherwise ๐Ÿ˜‰ .

Anyway, I am posting the recipe for the dish that I actually tasted, the sauce was delish, and since it is a recipe from the chef’s own collection, I think it’s worthy enough to post on the blog ๐Ÿ™‚ .

Here you go. If you are looking for something quicker, you can just use store-bought stuffed tortellini from the supermarket and just make the sauce.

Spinach and Ricotta Tortellini
Cuisine: Italian
  • For the Tortellini
  • Refined Flour 500 gms
  • Egg Yolks 15 No.
  • Salt 5 gm
  • Spinach 500 gms
  • Ricotta Cheese 100 gms
  • For the Saffron Cream Sauce
  • Butter 100 gms
  • Refined Flour 100 gms
  • Milk 1 Ltr
  • Saffron 0.5 gms
  • Salt 2 gms
  • Pepper 2 gms
  1. Mix flour, egg yolk and salt and make smooth dough and keep it aside.
  2. Boil the washed spinach leaves and finely chop it and mix with ricotta cheese.
  3. Season the mixture with salt and pepper.
  4. Roll the sheet and cut the round shape around 2 inches in diameter, place the spinach mixture in center and fold half-moon and then twist to make the tortellini shape.
  5. Make a roux by cooking equal quantity of flour and butter.
  6. Heat the milk and incorporate the roux into it, and then strain it.
  7. Add the saffron to the sauce and keep it aside.
  8. Heat the sauce and add the blanched tortellini to it.

Note: The photo in the recipe includes olives and peppers. The recipe actually doesn’t call for it. We just added it to prettify the photo ๐Ÿ™‚ .

If you try the recipe, let me know how you like it. The sauce is a pretty basic sauce, but the dash of saffron really gave it a different taste from the regular run-of-the-mill tortellini I am used to.

Do you like to tweak basic recipes? Which tweaks worked for you?

  • Avada Kedavra

    will try this recipe someday. looks delicious Nish.

    • Nishita

      @Avada Kedavra: I take no credit for this. The chefs helped us a lot. I probably folded a couple of tortellini and stirred the sauce a couple of times. That’s all ๐Ÿ˜€

  • Jenny @ Reading the End

    Looks delish, although I’m in no way capable of doing homemade pasta. Best for me to stick with the store-bought stuff.

    • Nishita

      @Jenny@Reading the End: same here. The tortellini came out in all weird shapes when we made them. At home, I much prefer the ready-made ones, and just make the sauce ๐Ÿ™‚

  • Michelle

    I tried once to make homemade pasta and it did not make me happy. I love the sauce idea though. It sounds delicious.

    • Nishita

      @disqus_bpJza70S9b:disqus It is tedious going at home, I agree. Fun when we did it as a group activity ๐Ÿ™‚

  • I have never attempted homemade pasta! I think I’m afraid of acquiring a taste for fresh pasta, or else I’m afraid of failure. The recipe sounds delicious!

    • Nishita

      @baystateRA:disqus It was delicious and fun cooking with the chefs. At home though, I think I’d just make the sauce and use shop bought tortellini

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