Name: Spinach & Ricotta Tortellini with Brown Butter Sage Sauce
Prep time: 1 h
Total time: 1 h
Yield: 4 servings
Ingredients: 200g (about 1 2/3 cups) all-purpose flour, plus more for dusting; 2 large eggs; 1/2 tsp fine sea salt; 150g (about 5 oz) fresh spinach, washed and dried; 200g (about 7 oz) ricotta cheese, drained; 40g (1/3 cup) freshly grated Parmesan cheese, plus extra for serving; 1/4 tsp freshly grated nutmeg; Freshly ground black pepper, to taste; 50g (3.5 tbsp) unsalted butter; 8-10 fresh sage leaves; Zest of 1 lemon (optional)

Spinach & Ricotta Tortellini with Brown Butter Sage Sauce

SproutedBanana5706

This homemade tortellini recipe celebrates classic Italian flavors and hands-on pasta-making joy. Fresh spinach and creamy ricotta combine with nutmeg and Parmesan for a luscious filling, all wrapped in delicate handmade pasta. The brown butter sage sauce adds aromatic depth and a restaurant-style finish while remaining easy enough for a weeknight. The process is satisfying and rewarding—perfect for sharing with friends or family. Serve these tortellini as a beautiful main dish or a stunning starter, and enjoy the burst of flavor and texture in every bite.

Ingredients

Instructions

Make the pasta dough: On a clean work surface, mound the flour and create a well in the center. Crack eggs into the well, sprinkle with salt, and gradually incorporate the flour with a fork. Knead until a smooth, elastic dough forms (about 8 minutes). Wrap in plastic and let rest 30 minutes.
Prepare the filling: In a skillet over medium heat, cook spinach until wilted. Let cool, then squeeze out excess water and finely chop. In a bowl, combine chopped spinach, ricotta, Parmesan, nutmeg, salt, and pepper. Mix well until creamy.
Roll out the dough: Cut dough in half; keep one half covered. Roll dough thinly (about 1/16-inch) using a pasta machine or rolling pin. Cut into 2-inch squares or circles.
Shape the tortellini: Place a scant teaspoon of filling in the center of each square/circle. Fold over to form a triangle/half-moon, pressing edges to seal. Wrap the two corners around your finger and pinch to seal, forming the tortellini shape. Transfer to a floured tray.
Repeat with remaining dough and filling.
Bring a large pot of salted water to a gentle boil. Add tortellini and cook 2–3 minutes or until they float to the surface. Drain gently.
Make the brown butter sage sauce: In a skillet over medium heat, melt butter. Add sage leaves, swirling until butter foams and browns (not burns), about 2 minutes. Remove from heat and add lemon zest if desired.
Toss cooked tortellini in the sage brown butter. Plate and finish with extra Parmesan and black pepper.