pinterest pinterest icon print print icon

Homemade Spinach Tortellini With White Wine Sauce

Homemade Spinach Tortellini With White Wine Sauce

A completely from-scratch Italian dinner, including handmade tortellini, ricotta and spinach filling, and a delightful white wine sauce.

  • Author: Dr. Rosane Oliveira
  • Prep Time: 90 minutes
  • Cook Time: 20 minutes
  • Total Time: 1 hour 50 minutes
  • Yield: 4-6 1x
Scale

Ingredients

Filling

  • 1/4 cup cashews, raw, soaked for 1 hour
  • 1/4 cup walnuts, soaked for 1 hour
  • 1 tsp garlic, fresh, minced
  • 1/3 cup peas
  • 5 cups spinach
  • Black pepper, freshly ground, to taste

Pasta

  • 2 cups flour, semolina
  • 3/4 cup flour, whole wheat
  • 3/4 to 1 cup water, room temperature

Sauce

  • 1 1/2 cup shallots, chopped
  • 1 1/2 tbsp garlic, fresh, minced
  • 1/2 cup water
  • 1 cup white wine
  • 2 tsp tomato paste
  • 2 tbsp cornstarch
  • 1/2 cup waner
  • Black pepper, freshly ground, to taste

Instructions

Filling

  1. Blend cashews, walnuts and garlic in food processor until crumbly.
  2. Over low heat, sauté peas and spinach until leaves have wilted. Add to food processor with nuts and blend until mixture is thick and creamy (ricotta-like consistency). Season to taste with black pepper.
  3. Set aside until pasta dough has been prepared.

Pasta

  1. Pulse flours in food processor to combine.
  2. While food processor is running, begin adding water, 1 tablespoon at a time, until dough is moldable and slightly sticky. Remove, form one or two balls, and let rest for 10 minutes.
  3. Dust flour over rolling pin and surface then roll out dough until very thin.
  4. Cut out 3- to 4-inch rounds using a cookie cutter or glass. Work with one round at a time, placing a plastic film over the remaining dough to prevent it from drying out too quickly.
  5. Place 1 teaspoon spinach filling in the center of the circle. Dip your finger in water and lightly brush the edges of the circle, folding one side over to form a half moon. Press down lightly to seal.
  6. Repeat the procedure by dabbing the two corners and bringing them together to make a rounded shape. Continue until all tortellini have been formed.
  7. Bring a large pot of water to a boil. Drop tortellini in and cook about 5 minutes. Drain and set aside in one large bowl or individual serving bowls.

Sauce

  1. Over medium heat, sauté shallots and garlic until soft, about 5 minutes, adding a drop or two of water as needed to prevent sticking.
  2. Add 1/2 cup water, wine and tomato paste to the pan and whisk to combine. Bring to a boil then reduce heat and simmer 5 minutes.
  3. In a small bowl (or blender), mix cornstarch with 1/2 cup water. Add mixture to the sauce and whisk until thickened (one minute or less).
  4. Add black pepper to taste.
  5. Coat tortellini with sauce and serve hot.

Notes: Using plenty of flour on the surface and the rolling pin will help you make a thin sheet that does not stick to the counter. Alternatively, a pasta roller may be used. Covering the remaining dough while shaping individual tortellini is important so the dough does not become dry and difficult to work with. Avoid overfilling as it will make the tortellini hard to seal and increase the chance that they may burst when cooking. The process of making tortellini is simple but make sure to give yourself plenty of time. For this reason, you may consider preparing them a few days in advance and freezing them until you are ready to cook.

Did you make this recipe?

Share a photo and tag us @pblifeorg or use #mypblife — we can't wait to see what you've made!

Rosane Oliveira, DVM, PhD

Rosane Oliveira, DVM, PhD

President & CEO, Plant-Based Life Foundation | Dr. Rosane Oliveira combines a lifelong passion for nutrition with 25 years of genetics research to create programs that help people develop healthy habits on their journey towards a more plant-based lifestyle. She is a Visiting Clinical Professor in Public Health Sciences and was the founding director of the first Integrative Medicine program at the UC Davis School of Medicine. She completed her postgraduate studies in Brazil and did her postdoctoral training in immunogenetics and functional genomics at the University of Illinois at Urbana-Champaign.