- 2 cups all-purpose flour (plus more for dusting)
- 3 large eggs
- ½ teaspoon salt
- 1 cup ricotta cheese
- 1 cup cooked spinach (squeezed dry and finely chopped)
- ½ cup Parmesan cheese (grated)
- ¼ teaspoon nutmeg (optional)
- Salt and pepper (to taste)
- Water (for sealing edges)
- Flour (for dusting tray)
- ½ cup unsalted butter
- Fresh sage leaves (about 6–8)
- ½ cup Parmesan cheese (grated, for topping)
Required Kitchen Tools
When preparing Tortellacci, the right tools make the process smooth and enjoyable. Here are my must-haves:
- Rolling Pin or Pasta Machine: To roll the dough into thin, even sheets.
- Round Cutter (about 3 inches): For cutting pasta circles.
- Mixing Bowls: To prepare the filling and dough.
- Slotted Spoon: To gently lift cooked tortellacci from boiling water.
- Large Pot: For boiling the pasta.
- Non-stick Pan: To prepare the butter sage sauce.
Having these tools ready ensures your tortellacci-making experience is both fun and stress-free.
