Tortelloni Recipe with Spinach and Ricotta Filling

Why You’ll Love This Recipe

I love this tortelloni because it combines the satisfaction of homemade pasta with a filling that’s both light and rich. The spinach and ricotta balance each other beautifully, while the Parmigiano and nutmeg add depth and warmth. The butter and sage sauce is quick to make and perfectly complements the tortelloni without overpowering its delicate flavors. It’s an impressive dish that feels both rustic and refined.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

For the Tortelloni Dough:
14 ounces (396.89 g) all-purpose flour
4 eggs, large and at room temperature
2 teaspoons Kosher salt

For the Filling:
1 cup (248 g) fresh ricotta
2 packages frozen spinach
1/2 cup (118.29 g) Parmigiano-Reggiano, freshly grated
1/2 teaspoon Kosher salt
1/4 teaspoon black pepper, freshly ground
1/4 teaspoon nutmeg, freshly grated

For the Sauce:
1 stick (113 g) unsalted butter
4 fresh sage leaves

Directions

For the Filling

I start by cooking the frozen spinach in a large skillet over medium-high heat with a little water. I cover and cook for about 5 minutes, just until it’s defrosted and warm through. Then, I transfer it into a sieve to drain, letting it cool completely before squeezing out all excess liquid.

In a food processor, I combine the spinach, ricotta, Parmigiano-Reggiano, nutmeg, salt, and pepper. I pulse until the mixture becomes smooth and creamy, then transfer it to a bowl and set it aside while I prepare the dough.

For the Tortelloni Dough

To make the dough by hand, I mound the flour on a clean surface and create a well in the center. I add the eggs and salt to the well and use a fork to gradually incorporate the flour until a dough forms. I knead it by hand for 5–7 minutes, folding and turning until it becomes smooth and elastic. Then, I wrap it in plastic wrap and let it rest for 30 minutes.

If I use a stand mixer, I combine the flour, eggs, and salt in the bowl with the dough hook attachment and knead on speed 2 for 5 minutes. I finish kneading by hand for 2 minutes, then form it into a disc, wrap, and rest as before.

Once rested, I cut off a small piece of dough and flatten it. Using a pasta roller, I start on setting #1, running the dough through twice and folding it each time. Then, I move through settings #2 to #6, dusting lightly with flour as needed, until I have a thin, long sheet. I let it rest for 3 minutes before cutting it into 3-inch squares.

Assembling the Tortelloni

I place a teaspoon of filling in the center of each square and brush the edges with water. I fold the square in half to form a rectangle, pressing out any air and sealing the edges. Then, I bring the two corners together to form the classic tortelloni shape and pinch to seal.

To cook, I bring a large pot of salted water to a boil and cook the tortelloni for 3–4 minutes, just until they float to the surface.

For the Butter Sage Sauce

While the pasta cooks, I melt the butter in a large skillet over medium heat and add the sage leaves. I sauté them for about 4 minutes until the butter becomes fragrant and slightly golden. I transfer the cooked tortelloni directly into the sauce and gently toss to coat.

I serve the tortelloni immediately, garnished with freshly grated Parmigiano-Reggiano, a touch of black pepper, and torn sage leaves.

Servings and Timing

This recipe serves 8 people and takes about 1 hour to prepare and 5 minutes to cook, for a total of 1 hour and 5 minutes.

Variations

I sometimes add a bit of lemon zest to the filling for a fresh twist. For a heartier version, I toss the tortelloni with a creamy sauce or tomato butter sauce instead of sage butter. When I want to make it vegan, I use a dairy-free ricotta alternative and olive oil instead of butter. For extra texture, I sprinkle toasted pine nuts or crushed walnuts over the finished dish.

Storage/Reheating

I store uncooked tortelloni on a floured tray in the fridge for up to 1 day or freeze them in a single layer before transferring to a container or bag. Cooked leftovers can be refrigerated for up to 2 days. When reheating, I gently warm them in a pan with a little butter or olive oil—never in the microwave, as it can make the pasta rubbery.

FAQs

What is the difference between tortelloni and tortellini?

Tortelloni are larger and typically filled with vegetarian ingredients like ricotta and spinach, while tortellini are smaller and often filled with meat.

Can I use fresh spinach instead of frozen?

Yes, I can sauté about 10 ounces of fresh spinach until wilted, then drain and squeeze out the excess liquid before using.

How thin should I roll the pasta?

I roll it until it’s thin enough to see your hand through—usually at setting #6 on a pasta machine.

Can I freeze homemade tortelloni?

Yes, I freeze them uncooked on a tray, then store them in bags. I cook them straight from frozen, adding an extra minute to the cooking time.

Can I make the filling ahead of time?

Absolutely. I make it up to 24 hours in advance and keep it covered in the fridge until I’m ready to assemble the pasta.

What sauce goes best with tortelloni?

The classic butter and sage sauce complements the filling perfectly, but a light tomato or cream sauce also works beautifully.

How do I stop the pasta from sticking?

I dust the sheets and filled tortelloni lightly with flour and keep them spaced out on a tray.

Can I use store-bought pasta sheets?

Yes, I can use fresh lasagna sheets from the store and cut them into squares for convenience.

Why is my pasta dough too dry?

If the dough feels dry, I add a teaspoon of water at a time while kneading until it comes together smoothly.

What should I serve with tortelloni?

I like pairing it with roasted vegetables, asparagus, or a crisp green salad for a complete meal.

Conclusion

I love making this tortelloni with spinach and ricotta because it captures the heart of Italian comfort food—simple, fresh ingredients made by hand with care. The rich filling, silky pasta, and aromatic sage butter sauce come together in perfect harmony. Whether for a family meal or a special dinner, this dish always feels like a little celebration of Italian tradition.