Tortellini with Spinach and Cheese

by Editorial Staff

To cook tortellini with spinach and cheese, you don’t need to have culinary knowledge: the novice hostess will also make the dough and filling for it.

Ingredients

  • 20 ml olive oil;
  • 250 g spinach;
  • 12 pieces of cherry tomatoes;
  • 200 g ricotta;
  • 400 g flour;
  • 40 g parmesan cheese (grated);
  • 60 ml of water;
  • 3 eggs;
  • Salt, ground black pepper, ground nutmeg – the taste.

Directions

  1. Beat the eggs a little with water, olive oil and salt;
  2. Add flour to the egg mixture, knead the elastic testicle. Leave it for 20 minutes, covering it with a towel;
  3. Boil spinach in salted water for about five minutes, until tender, chop finely;
  4. Parmesan and ricotta mix with spinach, add salt, pepper, season with nutmeg to taste, stir;
  5. Roll out the dough into a thin layer, make circles with a glass – about 6 cm in diameter;
  6. Place the filling in the middle of the blanks, smear the edges of the dough with a beaten egg. We will carefully close up the edges, connect the corners of the products;
  7. In a saucepan, bring the water to a boil, add salt, cook our Italian dumplings for about five minutes until they come up.

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