Little pasta parcels plump with filling, folded like miniature hats and nestled together in a warm bowl—it’s pure comfort food called tortellini. My Ricotta and Spinach Tortellini is one of those dishes I come back to time and time again, especially when I want something simple but satisfying. What makes this version particularly special is the use of coloured pasta dough—green from spinach, orange from carrot, and classic golden egg pasta. It turns an already cheerful dish into something that’s as much a feast for the eyes as it is for the stomach.
Making Ricotta and Spinach Tortellini at home is a bit of a labour of love, but I find it quite therapeutic. There’s something meditative about rolling out the dough, cutting it into neat little squares or circles, then gently pressing and folding each piece into those perfect little pasta parcels. It’s the kind of cooking that slows you down and makes you appreciate every stage. The filling is delightfully simple: ricotta cheese, fresh or wilted spinach, and a good grating of nutmeg with a pinch of salt and pepper. That’s it. No overcomplication—just honest flavours that work beautifully together.
I love playing with colours in the dough, especially if I’m serving this for guests or bringing it out for a weekend family lunch. The green pasta is tinted with pureed spinach, the orange comes from carrot or sometimes even a touch of beetroot for a more intense hue, and the traditional golden dough is made simply with eggs and flour. When these are cooked and arranged in a bowl, the effect is charmingly rustic and inviting.
Now, as for sauces—this dish is versatile, and the sauce can completely change its mood. When I want something rich and indulgent, a simple sage and brown butter sauce works like magic. The nuttiness of the butter and the earthiness of the sage cling to the folds of the tortellini, enhancing the gentle flavours of the filling. If I’m after something creamier, a light garlic and parmesan cream sauce always wins. It’s not heavy, just enough to coat the pasta and make it feel a little more luxurious.
Tomato-based sauces can also work nicely, but I’d steer away from anything too overpowering. A silky tomato and mascarpone sauce adds both acidity and creaminess without masking the delicate ricotta. Or, for a fresher option, toss the tortellini with a drizzle of olive oil, a handful of chopped cherry tomatoes, some baby spinach leaves, and a grating of lemon zest. That version feels like spring in a bowl.
Ricotta and Spinach Tortellini is one of those dishes that feels both homey and elegant. It doesn’t need to shout—its beauty is in its simplicity. It’s ideal for a relaxed dinner with friends, served with a fresh salad and a glass of crisp white wine. Or on a quiet evening at home, with a good book and your favourite fork.
If you’ve never tried making tortellini before, don’t be intimidated. It’s easier than it looks, and once you get into the rhythm, it becomes a joy. And when you see those colourful little parcels floating in your saucepan, you’ll feel a quiet sort of pride.
Ricotta and Spinach Tortellini
Ingredients
For the Dough:
- 300 g plain flour (plus extra for dusting)
- 3 large eggs for golden dough
- 50 g spinach cooked blended smooth or green dough
- 50 g carrot cooked blended smooth or orange dough
For the Filling:
- 250 g ricotta cheese
- 150 g spinach fresh wilted, squeezed dry, and finely chopped
- ¼ tsp nutmeg grated
- salt to taste
- black pepper to taste
- 30 g Parmesan cheese grated
Sauces: Choose One
Brown Butter and Sage:
- 50 g butter
- 8 leaves fresh sage
Cream Sauce:
- 150 ml double cream
- 1 clove garlic crushed
- 30 g Parmesan grated
Tomato-Mascarpone Sauce:
- 200 ml tomato passata
- 2 tbsp mascarpone
- salt to taste
- pepper to taste
Instructions
Make the Dough:
- For each dough variation, place 100g flour on a clean surface. Make a well in the centre.300 g plain flour
- Add 1 beaten egg to the golden dough, 1 egg mixed with puréed spinach for green, and 1 egg mixed with carrot purée for orange.3 large eggs, 50 g spinach, 50 g carrot
- Mix and knead each dough until smooth and elastic (about 8–10 minutes). Wrap in cling film and rest for 30 minutes.
Prepare the Filling:
- In a bowl, combine the ricotta, chopped spinach, Parmesan, nutmeg, salt and pepper. Mix until smooth. Chill while you roll the pasta.250 g ricotta cheese, 150 g spinach, ¼ tsp nutmeg, salt, black pepper, 30 g Parmesan cheese
Roll and Shape Tortellini:
- Roll each dough thinly (by hand or using a pasta machine) to about 1mm thickness.
- Cut into 5cm squares or circles. Place a small teaspoon of filling in the centre.
- Fold into triangles (if using squares) or half-moons (if using circles), then bring the corners together to form tortellini.
- Place on a floured tray and cover with a clean tea towel.
Cook the Tortellini:
- Bring a large pot of salted water to the boil.
- Cook tortellini in batches for 3–5 minutes until they float and are tender.
Make the Sauce:
– Brown Butter and Sage:
- Melt butter in a pan until it foams and browns slightly, add sage, cook for 30 seconds.50 g butter, 8 leaves fresh sage
– Cream Sauce:
- Simmer garlic in cream for 3 minutes, stir in Parmesan.150 ml double cream, 1 clove garlic, 30 g Parmesan
– Tomato-Mascarpone:
- Simmer passata for 5 minutes, stir in mascarpone, season to taste.200 ml tomato passata, 2 tbsp mascarpone, salt, pepper
Serve:
- Drain tortellini gently and toss with your chosen warm sauce. Garnish with extra Parmesan if desired.
Notes
Once frozen, transfer to a bag and cook from frozen, adding a minute or two to the cooking time. Note: The Nutrition table does not include any of the sauces
16 comments
I made this with my granddaughter and loved it. The pasta was messy but the flavours were just right.
It’s a great dish if you want something comforting but not overly rich.
Loved playing with the natural colouring for the dough. The spinach green turned out especially vibrant.
The colours were gorgeous and the filling was creamy without being too rich.
I served it with a sage butter sauce and it was heaven in a bowl.
The filling is subtle and the nutmeg adds just the right hint of warmth. Served it with butter, lemon zest and fresh parsley — divine.
My tortellini shapes were far from perfect, but the taste more than made up for it.
I made this for a vegetarian friend and she was thrilled.
For me, the filling was a touch bland. I will add extra Parmesan and black pepper next time, a nice boost.
I went with the creamy garlic sauce and the tortellini soaked it up beautifully.
I enjoyed the result, but shaping all those tortellini was a bit too much for a busy Wednesday.
Even my fussy eaters were curious because of the colourful pasta. They ended up eating a whole bowl each with tomato mascarpone sauce.
Despite the creamy filling, this didn’t feel heavy at all.
Making the tortellini took time, but folding them while listening to music was actually relaxing.
The ricotta and spinach are such a classic combo, and the colours made it feel extra special.
The first batch was a bit clumsy, but by the end I was folding like a pro.