Spinach Tortellini
Nutritional Info
- Servings Per Recipe: 5
- Amount Per Serving
- Calories: 347.5
- Total Fat: 13.1 g
- Cholesterol: 126.9 mg
- Sodium: 317.9 mg
- Total Carbs: 38.8 g
- Dietary Fiber: 1.9 g
- Protein: 19.4 g
View full nutritional breakdown of Spinach Tortellini calories by ingredient
Introduction
Tortellini filled with a creamy spinach filling. Can also use to make ravioli. Tortellini filled with a creamy spinach filling. Can also use to make ravioli.Number of Servings: 5
Ingredients
-
2 cup Flour - Gold medal all purpose flour
3 large Egg, fresh, whole, raw
1 tbsp Olive Oil
29.57 mL Water, tap
1 cup Ricotta Cheese, part skim milk
24 tsp Kraft grated parmesean cheese
2 clove Garlic
2 cup Spinach, fresh
Tips
This takes more time than you think. Avoid overfilling, and double check the pasta thickness before cutting.
Directions
1. Place flour in medium bowl and create a well in the center.
2. In measuring cup or mug, mix together 2 eggs, Olive Oil, and water. Pour into center of well.
3. Slowly stir the flour in with a fork or your fingers, until stiff dough forms. it should feel slightly loose and powdery. Knead for 8-10 minutes. Loosely wrap in plastic wrap and let it rest at room temperature for at least 30 minutes.
4. Finely chop the spinach and garlic, then mix with the ricotta, parmesan, and remaining egg.
5. Once the dough is rested, separate a small portion and roll it out, either by hand or with a pasta roller. Pasta is thin enough when you can clearly see your hands behind it.
6. Trim pasta into a large rectangle, and then cut into 1.5 in squares.
7. Place no more than a 1/2 tsp of the filling in the center, and gently brush an egg wash or water along two edges. Fold over to create a triangle, and then wrap the points along the long edges together.
8. Either cook immediately in a pot of boiling water for 5-8 minutes (tortellini should puff up and float to the surface) or freeze for up to 3 months.
Serving Size: makes 70-80 tortellini (15 tortellini per serving)
Number of Servings: 5
Recipe submitted by SparkPeople user MMARTHA017.
2. In measuring cup or mug, mix together 2 eggs, Olive Oil, and water. Pour into center of well.
3. Slowly stir the flour in with a fork or your fingers, until stiff dough forms. it should feel slightly loose and powdery. Knead for 8-10 minutes. Loosely wrap in plastic wrap and let it rest at room temperature for at least 30 minutes.
4. Finely chop the spinach and garlic, then mix with the ricotta, parmesan, and remaining egg.
5. Once the dough is rested, separate a small portion and roll it out, either by hand or with a pasta roller. Pasta is thin enough when you can clearly see your hands behind it.
6. Trim pasta into a large rectangle, and then cut into 1.5 in squares.
7. Place no more than a 1/2 tsp of the filling in the center, and gently brush an egg wash or water along two edges. Fold over to create a triangle, and then wrap the points along the long edges together.
8. Either cook immediately in a pot of boiling water for 5-8 minutes (tortellini should puff up and float to the surface) or freeze for up to 3 months.
Serving Size: makes 70-80 tortellini (15 tortellini per serving)
Number of Servings: 5
Recipe submitted by SparkPeople user MMARTHA017.