← All recipes

🍰 Homemade Spinach-Ricotta Tortellini with Crispy Bacon

808 kcal · 30 min · 4 servings

Homemade Spinach-Ricotta Tortellini with Crispy Bacon Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Thoroughly wash the spinach under running water.
  2. 2. Bring a pot of water to a boil and add the spinach for 1 to 2 minutes (this is called blanching).
  3. 3. Immediately remove the spinach from the hot water and place it in a bowl of ice water to stop the cooking process.
  4. 4. Let the spinach drain well.
  5. 5. Puree the drained spinach in a blender until smooth.
  6. 6. Put the flour into a large bowl and sift it if it contains lumps.
  7. 7. Make a well in the center of the flour with your hand.
  8. 8. Add the spinach puree, the whole eggs, the egg yolk, 1 teaspoon of salt, and the olive oil into the well.
  9. 9. Whisk the liquids in the well initially with a fork.
  10. 10. Gradually incorporate the flour from the edges of the well into the center.
  11. 11. Knead the mixture into a smooth and firm dough.
  12. 12. Add a little more flour if the dough is too sticky.
  13. 13. Wrap the dough tightly in plastic wrap.
  14. 14. Let the dough rest in a cool place for about 30 minutes.
  15. 15. Dice the pancetta (Italian bacon) into small cubes.
  16. 16. Wash the radicchio (a type of red chicory) and dry it thoroughly.
  17. 17. Cut the radicchio into thin strips.
  18. 18. Drain the ricotta in a sieve to remove excess moisture.
  19. 19. Mix the drained ricotta, the radicchio strips, and the pancetta cubes in a bowl.
  20. 20. Season the filling with a little salt and pepper.
  21. 21. Be careful with the salt, as the pancetta will release additional salt when frying.
  22. 22. Roll out the pasta dough into thin sheets using a pasta machine.
  23. 23. Cut the pasta sheets into strips about 6 centimeters wide.
  24. 24. Place spoonfuls of ricotta filling onto the pasta strips.
  25. 25. Make sure there is enough space between the filling portions.
  26. 26. Cut the pasta strips into squares between the filling portions.
  27. 27. Fold the dough squares over the filling to form triangles.
  28. 28. Press the edges of the triangles firmly to seal them well.
  29. 29. Fold the two tips of the long triangle side downwards.
  30. 30. Pinch the folded-down dough ends together firmly.
  31. 31. Place the finished tortellini on a piece of baking paper.
  32. 32. Ensure the tortellini do not touch each other so they do not stick together.
  33. 33. Bring a large pot of plenty of salted water to a boil.
  34. 34. Add the tortellini to the boiling water.
  35. 35. Cook the tortellini for about 5 to 6 minutes.
  36. 36. Remove the tortellini from the heat as soon as they float to the surface.
  37. 37. Drain the tortellini and let them drain well.
  38. 38. Put meat broth, crème fraîche, and cream into a large pan.
  39. 39. Heat the mixture over medium heat.
  40. 40. Let the sauce reduce until it is creamy and thick.
  41. 41. Add the drained tortellini to the hot sauce.
  42. 42. Toss the pan well so that the tortellini are completely coated with sauce.
  43. 43. Plate the tortellini.
  44. 44. Serve the dish immediately while warm.

Nutrition per serving