Green Tortellini with three cheese filling

Dinner | Seasonal | Vegetarian

This cheesy green tortellini is made of simple ingredients and is a perfect way of using up odd bits of cheese you may have floating in your fridge. Tortellini is one of those dishes where you need to have time and patience for it, but it really is worth it in the end. Its quite therapeutic too!

This recipe is for two, but you can double or divide the ingredients to suit how many people are eating this with you.

This pasta pairs well with our tomato sauce recipe. Check it out!

Ingredients

Pasta dough 

200g Plain flour

2 Egg 

2 Handfuls of Spinach

Filling

5 Tbsp Ricotta

100g Cheddar Cheese

120g Parmesan

Method

  1. Firstly boil some water inside a saucepan and blanch the spinach for 1 minute. Then place into some cold water.
  2. In a blender add the egg and the spinach and blend until smooth.
  3. Inside a mixing bowl sieve the flour and mix in the egg mixture. Stir until you can’t any more, then take it out of the bowl and knead the dough for 20 mins.
  4. Once it has turned into a ball then place some cling film over and place in the fridge for 20 mins minimum. 
  5. Get a mixing bowl and put inside the ricotta, grated cheddar cheese and parmesan and season and give it a nice mix and leave.
  6. Take the pasta out of the fridge and dust the surface with flour. Before running it through the pasta machine, be sure to roll out the dough with a rolling pin as thin as you can.
  7. In a pasta machine, roll out the dough until it is paper thin.
  8. Then, cut it into even 3 – 4cm squares. Add 1tbsp of the ricotta mixture in the middle of each square, being careful to not overfill it.
  9. Fold the square in half, so it looks like a triangle. Then pinch the edges so the ricotta mixture stays in place. Finally, wrap the sides around your finger. Then do the same until all of the pasta has been folded.
  10. Boil a saucepan with salted water and place the tortellini inside and cook for 10 mins.
  11. Once they are cooked drain then add into a sauce of your choice. We recommend our family friendly tomato sauce!
Ingredients

Pasta dough

200g Plain flour

2 Egg

2 Handfuls of Spinach


Filling

5 Tbsp Ricotta

100g Cheddar Cheese

120g Parmesan

Method
  1. Firstly boil some water inside a saucepan and blanch the spinach for 1 minute. Then place into some cold water.
  2. In a blender add the egg and the spinach and blend until smooth.
  3. Inside a mixing bowl sieve the flour and mix in the egg mixture. Stir until you can’t any more, then take it out of the bowl and knead the dough for 20 mins.
  4. Once it has turned into a ball then place some cling film over and place in the fridge for 20 mins minimum. 
  5. Get a mixing bowl and put inside the ricotta, grated cheddar cheese and parmesan and season and give it a nice mix and leave.
  6. Take the pasta out of the fridge and dust the surface with flour. Before running it through the pasta machine, be sure to roll out the dough with a rolling pin as thin as you can.
  7. In a pasta machine, roll out the dough until it is paper thin.
  8. Then, cut it into even 3 – 4cm squares. Add 1tbsp of the ricotta mixture in the middle of each square, being careful to not overfill it.
  9. Fold the square in half, so it looks like a triangle. Then pinch the edges so the ricotta mixture stays in place. Finally, wrap the sides around your finger. Then do the same until all of the pasta has been folded.
  10. Boil a saucepan with salted water and place the tortellini inside and cook for 10 mins.
  11. Once they are cooked drain then add into a sauce of your choice. We recommend our family friendly tomato sauce!

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