Imagine twirling your fork into perfectly crafted tortellini, where each delicate pocket bursts with creamy ricotta and sharp Asiago, embraced by a vibrant green pesto that whispers of fresh spinach and zesty garlic scapes. This isn't just a recipe—it's a transformative Italian culinary experience that will elevate your home cooking from ordinary to extraordinary. Get ready to impress your dinner guests and tantalize your taste buds with a dish that combines traditional pasta-making techniques with innovative, farm-fresh ingredients.
Prep Time: 45 mins
Cook Time: 15 mins
Total Time: 1 hrs
Cuisine: Italian
Serves: 4 servings
Ingredients
- 2 cups all-purpose flour
- 3 large eggs
- 1 cup ricotta cheese
- 1/2 cup grated Asiago cheese
- 1 cup fresh spinach
- 1/2 cup garlic scapes
- 1/4 cup olive oil
- Salt to taste
- Pepper to taste
Instructions
- Begin by preparing the pasta dough. On a clean work surface, create a flour well with the 2 cups of all-purpose flour. Crack the 3 large eggs into the center of the well.
- Gradually incorporate the flour into the eggs using a fork, then knead the mixture for 8-10 minutes until a smooth, elastic dough forms. Wrap the dough in plastic wrap and let rest at room temperature for 30 minutes.
- While the dough rests, prepare the tortellini filling. In a mixing bowl, combine ricotta cheese, grated Asiago cheese, salt, and pepper. Mix thoroughly until well blended.
- For the pesto, blend fresh spinach and garlic scapes in a food processor. Slowly drizzle in olive oil while processing until a smooth consistency is achieved. Season with salt and pepper to taste.
- Roll out the rested pasta dough using a pasta machine or rolling pin until it's thin enough to see your hand through (approximately 1-2 mm thick).
- Cut the pasta sheet into 2-inch squares. Place a small amount of the ricotta-Asiago filling in the center of each square.
- Fold the pasta square diagonally to create a triangle, pressing out any air. Then wrap the triangle around your finger, connecting the two bottom corners to form the classic tortellini shape.
- Bring a large pot of salted water to a rolling boil. Carefully drop the tortellini into the water and cook for 3-4 minutes, or until they float to the surface.
- Drain the tortellini and plate, then generously drizzle with the spinach and garlic scapes pesto. Garnish with additional grated Asiago cheese if desired.
Tips
- Pasta Dough Mastery: Ensure your dough is properly rested to develop gluten, which creates that perfect elastic texture.
- Filling Consistency: Keep your ricotta-Asiago filling thick enough to prevent leaking during cooking.
- Tortellini Shaping Technique: Practice the folding technique on a few squares to get a consistent, tight shape that prevents filling from escaping.
- Water Temperature: Use rapidly boiling, well-salted water to cook tortellini quickly and evenly.
- Fresh is Best: Use the freshest possible ingredients, especially for the pesto, to maximize flavor complexity.
- Timing is Key: Cook tortellini immediately after shaping for the best texture and to prevent them from drying out.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 35g
Protein: 18g
Fat: 22g
Saturated Fat: 9g
Cholesterol: 160mg
