Recipe: Spinach and Ricotta Tortelloni in Arrabbiata Sauce

Spinach and Ricotta Tortelloni

Spinach and Ricotta Tortelloni

This is a great summer dish with simple and fresh flavours, perfect enjoyed sat in your garden with a glass of chilled white wine. It takes a little time to make, but is well worth the effort.



100g plain flour

100g semolina flour

pinch salt

2 eggs

1tsp extra virgin olive oil

1-2tbsp cold water


1tbsp olive oil

2 garlic cloves, minced

260g fresh spinach

250g ricotta

zest 1/2 lemon

1/4tsp ground nutmeg

1/4 cup grated parmesan

salt and pepper

arrabbiata sauce:

1 tbsp olive oil

1 clove garlic, minced

1 tbsp tomato paste

1/2 red chilli

1 tsp sugar

1 tin chopped tomatoes

fresh basil

dried oregano

black pepper and sea salt

1 egg



for the sauce:

– heat up the olive oil in a large sauce pan and gently cook the garlic, chilli and tomato paste (this will make the garlic more mellow and the tomato paste less bitter)

– add the other ingredients and simmer gently to reduce

– once a thick sauce has formed, set aside to cool

for the filling:

– place the spinach in a large saucepan with a little water and cook on a low heat until wilted

– drain the spinach and press between 2 plates to squeeze out any moisture

– use a sharp knife to roughly cut up

– place in a large bowl with all the other ingredients and stir until well combined, then cover and place in the fridge

for the pasta:

– sift together the 2 flours with the salt and tip onto a clean, flat surface

– make a well in the centre of the flour

– whisk together the eggs, oil and water

– carefully pour the eggs mixture into the well in the flour and use your hands to mix into the flour until a dough forms (this is a little messy and the egg mixture may try to escape so work fast!

– knead the dough until stretchy, then divide into 2 equal portions and roll each out onto a floured surface until around 2mm thick

– using a sharp knife, cut away the edges of each piece so that you have 2 large squares

Spinach and Ricotta Tortelloni

Spinach and Ricotta Tortelloni


– equally space level tbsps of the spinach and ricotta filling on one piece of the pasta, leaving 2cm all the way around each spoonful

– beat an egg in a small bowl and brush over the pasta around the spoonfuls of filling

– gently place the second piece of pasta over the first and press down firmly around the filling to create little pasta pillows – use the edge of your palm to avoid breaking the pasta

– use a sharp knife to cut into individual tortelloni

– bring a large pan of water to the boil

– meanwhile, blend your now cooled sauce (with a blender or hand blender) until smooth and reheat over a low heat

– when the water is boiling hard, add the tortelloni and cook for 3-4 minutes

– serve topped with the arrabbiata sauce and a generous grating of parmesan

Spinach and Ricotta Tortelloni in Arrabbiata Sauce

Spinach and Ricotta Tortelloni in Arrabbiata Sauce


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