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Green Tortellini & Spring Herbs
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Ange Savelli

Ange Savelli

Green Tortellini & Spring Herbs

3h 30m

Fresh spinach pasta dough stuffed with ricotta.

Serve it al-dente with a runny egg yolk for extra decadence and with fresh herbs for a bright finish.

You can also try using other vegetable purées in the ravioli dough, such as beetroot.

The approximate amount of egg yolk is between 4 to 5 units.

Want to make your own ricotta? Find it here on CREME!

  • Add 3 tbsp of salt to a pot with 8 cups of water and bring it to a boil over high heat. Prepare a bowl full of cold water

    Step 0
  • Pick 1 kg of spinach leaves

    Step 1
  • Add the spinach to the boiling water and use a skimmer to submerge. Wait 30s and remove the leaves

    Step 2
  • Transfer the leaves to the cold water to cool down quickly

    Step 3
  • Transfer the leaves to a strainer over a bowl. Squeeze them to remove the excess water

    Step 4
  • Place the spinach leaves in a tall container. Mix with a hand blender on high speed until smooth

    Step 5
  • Add 520 g of all-purpose flour to a stand mixer bowl

    Step 6
  • Add 70 g of egg yolk

    Step 7
  • Add 200 g of the blended spinach

    Step 8
  • Knead the dough in a stand mixer with a hook attachment for 4m on low speed until it comes together and the spinach is completely incorporated

    Step 9
  • Transfer to a bowl and dust with all-purpose flour. Press the dough to flatten it a bit. Cover the bowl

    Step 10
  • Place in the refrigerator for 1h to hydrate. The spinach pasta dough is ready

    Step 11
  • Add 1 cup of ricotta and 2 tbsp of heavy cream to a bowl

    Step 12
  • Season with salt and pepper to taste

    Step 13
  • Add extra virgin olive oil to taste and mix

    Step 14
  • Transfer the ricotta to a piping bag and cut the tip

    Step 15
  • Add ¼ cup of the puréed spinach to a tall container

    Step 16
  • Season with salt and black pepper to taste

    Step 17
  • Drizzle extra virgin olive oil to taste and add 1½ tbsp of water

    Step 18
  • Blend with a hand blender on high speed until smooth. The spinach cream is ready

    Step 19
  • Transfer the Spinach Pasta Dough to a floured work surface and roll it out until 8 cm wide and 2 cm thick

    Step 20
  • Run the dough through a pasta sheeter and roll it until 2 mm thick. Dust it with flour so it doesn’t stick to the sheeter

    Step 21
  • Cut the dough with an 8 cm ring cutter

    Step 22
  • Pipe the ricotta filling in a circle, leaving a 1½ cm ring of dough around it. Place 1 egg yolk in the center. Repeat with the rest of the dough

    Step 23
  • Brush the edges of ½ of the pasta with water and fold it carefully to seal it. Brush both tips with water and press them together into a tortellini shape

    Step 24
  • Transfer the tortellinis to a floured baking tray and place it in the refrigerator for 1h to slightly dry

    Step 25
  • Bring a medium-large pot of water to a boil over high heat and add salt to taste

    Step 26
  • Pick the leaves off 2 sprigs of basil and 2 sprigs of coriander

    Step 27
  • Pick the leaves off 2 sprigs of tarragon and set them aside

    Step 28
  • Carefully add the tortellini to the water using a skimmer and cook for 2m

    Step 29
  • Transfer the tortellini to a baking tray and drizzle with olive oil, shaking the tray to coat the pasta

    Step 30
  • Plate 1 tbsp of warm Spinach Cream in the center of each plating dish. Use the back of a spoon to create a nest and place 1 tortellini in the center

    Step 31
  • Season the herbs with extra virgin olive oil and salt to taste

    Step 32
  • Add the herbs to taste on top of the tortellini and finish with black pepper

    Step 33
  • The green tortellini & spring herbs is ready! Enjoy!

    Step 34

Yield 8 pieces

  • Ricotta

    Ricotta

    1 cup
  • Heavy Cream

    Heavy Cream

    2 tbsp
  • All-Purpose Flour

    All-Purpose Flour

    to dust
  • Basil

    Basil

    2 sprigs
  • Coriander

    Coriander

    2 sprigs
  • Tarragon

    Tarragon

    2 sprigs
  • Egg Yolk

    Egg Yolk

    8
  • Extra Virgin Olive Oil

    Extra Virgin Olive Oil

    to taste
  • Black Pepper

    Black Pepper

    to taste
  • Salt

    Salt

    to taste

Spinach Purée

  • Spinach

    Spinach

    1 kg
  • Salt

    Salt

    20 g
  • Water

    Water

    8 cups

Spinach Pasta Dough

  • All-Purpose Flour

    All-Purpose Flour

    520 g
  • Egg Yolk

    Egg Yolk

    70 g
  • All-Purpose Flour

    All-Purpose Flour

    to dust

Spinach Cream

  • Extra Virgin Olive Oil

    Extra Virgin Olive Oil

    to drizzle
  • Black Pepper

    Black Pepper

    to taste
  • Salt

    Salt

    to taste
  • Water

    Water

    1½ tbsp

Equipment

  • Piping Bag

    Piping Bag

  • Pasta Sheeter

    Pasta Sheeter

  • Ring Cutter

    Ring Cutter

  • Rolling Pin

    Rolling Pin

  • Brush

    Brush

  • Hand Blender

    Hand Blender

  • Skimmer

    Skimmer

  • Strainer

    Strainer

  • Kitchen Scale

    Kitchen Scale

  • Stand Mixer

    Stand Mixer

  • Dough Hook Attachment

    Dough Hook Attachment

  • Hand Blender

    Hand Blender

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