Homemade Spinach & Parmesan Tortellini in Pink Sauce

Name: Homemade Spinach & Parmesan Tortellini in Pink Sauce
Total time: 60 min
Yield: 4 people
Ingredients: 2.5 cups All Purpose Flour; 3 count Large Eggs; 7 oz Spinach; 0.6 cup Parmesan; 2 cloves Garlic; 2 tbsp Olive Oil; 1 small Onions; 14 oz Canned Tomatoes; 0.5 cup Heavy Cream; 1 tsp Sea Salt; 0.5 tsp Black Pepper

VegetarianStovetopDinnerDate Night • Comfort FoodItalian

Hard

60min

520kcal

4people

MACROS

per serving

※gProtein

◆gFat

▣gCarbs

◎gSugar

◇gFiber

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Fresh homemade egg pasta filled with sautéed spinach and parmesan, tossed in a creamy tomato sauce.

There is nothing quite like the satisfaction of fresh, homemade pasta. This recipe transforms your fresh spinach and pantry staples into delicate tortellini pillows filled with savory cheese and greens. By making the dough from scratch, you utilize the eggs and flour you have on hand, while the filling makes excellent use of the highly perishable spinach sitting in your fridge. Paired with a creamy 'pink' sauce made from canned tomatoes and heavy cream, this dish offers a comforting, restaurant-quality Italian dinner that balances the earthiness of the greens with the richness of the sauce.

Ingredients

300 g All Purpose Flour
3 count Large Eggs
200 g Spinach
60 g Parmesan
2 cloves Garlic
2 tbsp Olive Oil
1 small Onions
400 g Canned Tomatoes
120 ml Heavy Cream
1 tsp Sea Salt
0.5 tsp Black Pepper

Instructions

1
Prepare the Dough: Pile the flour on a clean surface and create a well in the center. Crack the eggs into the well and add a pinch of sea salt and a drizzle of olive oil. Gently whisk the eggs with a fork, slowly incorporating the flour until a dough forms. Knead by hand for 10 minutes until smooth. Wrap in plastic and rest for 30 minutes.
2
Make the Filling: While the dough rests, heat 1 tablespoon of olive oil in a skillet. Sauté the spinach and one clove of minced garlic until wilted and dry. Let it cool, then chop finely. Mix the chopped spinach with grated parmesan, salt, and black pepper in a bowl.
3
Shape Tortellini: Roll the dough out very thinly using a rolling pin. Use a round cutter to cut out circles. Place a small teaspoon of filling in the center of each circle. Fold the dough over into a half-moon, sealing the edges tightly. Wrap the two corners around your finger and press them together to form the tortellini shape.
4
Make the Sauce: In a large pan, sauté the chopped onion and remaining minced garlic in olive oil until soft. Add the canned tomatoes (crushed) and simmer for 15 minutes. Stir in the heavy cream and season with salt and pepper.
5
Cook and Serve: Bring a large pot of salted water to a boil. Cook the fresh tortellini for about 3-4 minutes until they float. Drain and toss immediately into the creamy tomato sauce. Serve hot with extra cheese if desired.

Chef's Tips

•If the dough feels too dry while kneading, wet your hands slightly; if too wet, add a dusting of flour.
•Ensure the spinach is very dry before mixing with the cheese to prevent soggy filling.
•Don't overfill the pasta or it may burst during boiling.