Recipe: Spinach And Ricotta Tortellini


Homemade pasta is one of the most humble but delicious things... just flour, egg and salt. Our pasta filling of spinach and ricotta is beautifully classic and served with our warm wilted tomatoes you can't get much better!



  • 300 g pasta flour ('00')
  • 3 eggs
  • 1 tsp salt
  • 1 drizzle of olive oil
  • 1 pinch of ground nutmeg
  • 1 handful of semolina, for rolling/dusting


  • 200 g fresh spinach
  • 100 g ricotta cheese
  • 25 g Parmesan, grated
  • 1 egg yolk
  • 1 pinch of salt and pepper


  • 250 g cherry tomatoes
  • 1 clove of garlic
  • 1 pinch of salt and pepper
  • 150 ml white wine
  • 1 bunch of fresh basil
Mix and knead the pasta

Step 1

Mix And Knead The Pasta

Place the flour into a bowl and form a well in the middle. Crack in the eggs with the salt, oil and a pinch of nutmeg. Bring the mixture together with a table knife until you have a dough, then knead of a lightly floured surface for 5- 10 minutes until its really elastic. Wrap the past and leave to rest in the fridge for about 30 minutes.

Make the filling

Step 2

Make The Filling

Wash the spinach to get rid of any grit or dirt, then cook in a large hot pan until just wilted. Transfer to a plate and allow to cool. Squeeze out as much excess water as possible. Blitz the spinach into the ricotta with the egg yolk, seasoning and a handful of grated Parmesan using a food processor.

Roll and shape the pasta

Step 3

Roll And Shape The Pasta

Roll the pasta using a pasta roller to the smallest thickness and lay the sheet out on a work surface dusted with semolina. Cut out circles about 10cm in diameter. Spoon a teaspoon of the spinach filling into the centre of each circle. Dab around the outside past with a wet finger and fold over the pasta to form a filled semi-circle. Curl the two end round and press together to form a tortellini shape.

Cook up some tomatoes

Step 4

Cook Up Some Tomatoes

Warm the tomatoes in a saucepan with a drizzle of olive oil, pinch of salt and pepper and one whole peeled clove of garlic for 3-4 minutes. Splash in a glass of white wine and allow to reduce as you squish some of the tomatoes with the back of a fork.

Cook the pasta and serve

Step 5

Cook The Pasta And Serve

Make more with the pasta and filling and leave them to rest and dry at room temperature for a few minutes. Boil in rapidly boiling salted water for 2-3 minutes, then scoop out and drain. Serve them immediately on a bed of the wilted cherry tomatoes with a scattering of fresh basil, a drizzle of oil and grating of Parmesan.

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