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Spinach & Cheese Tortellini

A recipe from the Tour of Italy: Fresco by Tasty Tactics

Spinach & Cheese Tortellini

Servings: 1

Prep Time: 40 minutes

Cook Time: 12 minutes

Ingredients (per serving)

  • ¼ cup semolina flour

  • ¼ cup all-purpose flour

  • 1 large egg (at room temperature)

  • ½ teaspoon sea salt

  • 1 teaspoon extra virgin olive oil

  • ¼ cup fresh baby spinach

  • ¼ cup ricotta cheese

  • 2 teaspoons parmesan cheese

  • 2 teaspoons romano cheese

  • 1 pinch black pepper


  1. Place the flour on a clean work surface or bowl and make a nest.

  2. Add the eggs, olive oil, and salt to the center and use a fork to gently break up the eggs, keeping the flour walls intact as best as you can. Use your hands to gently bring the flour inward to incorporate. Continue working the dough with your hands to bring it together into a shaggy ball.

  3. Knead the dough for 8 to 10 minutes. At the beginning, the dough should feel pretty dry, but stick with it! It might not feel like it’s going to come together, but after 8-10 minutes of kneading, it should become cohesive and smooth. If the dough still seems too dry, sprinkle your fingers with a tiny bit of water to incorporate. If it’s too sticky, dust more flour onto your work surface.

  4. Shape the dough into a ball, wrap in plastic wrap, and let rest at room temperature for 30 minutes.

  5. Slice the dough into four pieces. Gently flatten one into an oval disk. Run the dough with a rolling pin, through the Pasta Roller Attachment or a pasta maker three times on level 1 (the widest setting). Sprinkle more flour on top of the second half. Every side should be floured so that your final pasta noodles won't stick together. Repeat with remaining dough. Run the pasta sheets through the Pasta Cutter Attachment (pictured is the fettuccine cutter). Repeat with remaining dough.

  6. Cut dough with a circular cutter, one at a time.

  7. Filling and Shaping: you will learn how to make the filling, shape the dough and cook the pasta on the day of class.

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