dinner · everyday
Spinach and mascarpone tortelli in butter sauce
Hand-shaped egg-dough tortelli filled with a silky, greens-forward spinach and mascarpone purée, tossed in a simple garlic butter and pasta-water sauce.
- Time
- 120min
- Steps
- 7
Ingredients
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Allergens
Contains milk, egg and wheat.
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Shopping list
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Equipment
You'll need: Blender or food processor.
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Method
-
1
Knead the flour, eggs and yolk to a smooth dough. Wrap and rest 30 minutes.
-
2
Blanch the spinach, chill in ice water, and squeeze very dry. Blend with the mascarpone, Parmesan, nutmeg and salt until completely smooth. Pipe into a bag.
-
3
Roll the dough thin and cut into 6 cm (2.5 in) squares.
-
4
Pipe a little filling into the center of each, fold into a triangle, press out the air and seal, then bring the two corners together around your finger.
-
5
Cook in salted water for 3-4 minutes, checking that the thick folded corner is tender.
-
6
Meanwhile warm the garlic in the butter with a ladle of pasta water and swirl until creamy.
-
7
Toss the tortelli in the butter sauce and finish with Parmesan and pepper.
