The Classic Tuscan Tortelli: Ricotta and Spinach

Tortelli with ricotta and spinach or sometimes ricotta and chard—are a true symbol of Tuscan tradition, a dish that tells the story of a simple yet deeply flavorful cuisine. Like many classic Tuscan recipes, they were born out of necessity, made with whatever was available at home or in the garden. In the countryside, ricotta was always easy to find, especially in the rolling hills of the Maremma, where dairy farming has long been a way of life. And as for leafy greens, they were a staple nourishing, abundant, and often the heart of a meal.

The most authentic version of these tortelli is made with chard or wild herbs foraged from the fields. Tender wild bietoline, delicate yet rich in flavor, were the preferred choice, but depending on the season, other greens would be used as well. In my family, we often prepare them with borage, a tradition passed down through generations. Some of my fondest memories are of walking through the countryside, a basket in hand, searching for the perfect greens with my mother and grandmother. There was something almost magical about those moments the crisp morning air, the soft rustling of the leaves, the satisfaction of finding just the right plant.

They taught me not just how to recognize wild herbs but also to respect the ingredients, to appreciate their freshness and authenticity. Even today, when I shop for vegetables, I know exactly what I’m looking for, and no one can sell me the wrong thing!

Tortelli ricotta e spinaci are more than just a dish; they are a reminder of a time when food was deeply connected to the land, when every meal told a story of family, tradition, and the simple pleasure of genuine flavors.

Tortelli Dough 5 pax

• 2 ¾ cups semolina flour (350 gr)

• 1 ¼ cups all-purpose flour(150)

• A pinch of salt

• 1 teaspoon extra virgin olive oil

• 5 eggs

Tortelli Filling

• 5.3 oz (about ¾ cup) cooked and well-drained spinach

• 1 tbsp extra virgin olive oil

• 5.3 oz (about ½ cup) fresh ricotta

• 2 tbsp grated Parmigiano Reggiano

• Salt to taste

• Nutmeg to taste

Instructions

Prepare the Filling:

1. Bring a pot of water to a boil, add the spinach, and cook for about 2-3 minutes until tender.

2. Drain the spinach thoroughly, then squeeze out as much excess water as possible to prevent a watery filling.

3. Finely chop the spinach and place it in a bowl.

4. Add the ricotta, Parmigiano Reggiano, olive oil, salt, and a pinch of nutmeg. Mix well until smooth and evenly combined. Set aside.

Make the Dough:

5. On a clean surface or in a large bowl, place the flour in a mound and create a well in the center.

6. Crack the eggs into the well, add the salt, olive oil, and a little water.

7. Using a fork, gently whisk the eggs, gradually incorporating the flour from the edges. Once the mixture becomes too thick to stir, start kneading by hand.

8. If the dough feels too dry, add a little more water, one teaspoon at a time.

Knead Until Smooth:

9. Knead the dough for about 10 minutes until it becomes smooth and elastic.

10. Form it into a ball, cover it with a clean kitchen towel, and let it rest at room temperature for at least 30 minutes. This allows the gluten to relax, making the dough easier to roll out.

Roll Out the Dough:

11. If rolling by hand, dust a surface with flour and roll out the dough evenly until it reaches about ⅛ inch (3 mm) thick.

12. If using a pasta machine, lightly dust the dough with semolina flour to prevent sticking. Start with the widest setting (usually number 1) and pass the dough through once. Then, gradually reduce the setting one step at a time, rolling the dough through each number until reaching the desired thinness.

Assemble the Tortelli:

13. Cut the rolled-out dough into squares or circles, depending on the shape you prefer.

14. Place a small spoonful of filling in the center of each piece of dough.

15. Fold the dough over the filling, pressing the edges firmly to seal. If necessary, use a little water to help the edges stick.

16. Press around the filling to remove any air pockets, then trim the edges with a pasta cutter for a decorative touch.

Cook the Tortelli:

17. Bring a large pot of salted water to a gentle boil.

18. Drop in the tortelli and cook for about 3-4 minutes, or until they float to the surface.

19. Drain gently with a slotted spoon and serve with your favorite sauce—classic butter and sage or a simple tomato sauce work beautifully.

Enjoy your homemade Tuscan tortelli! 🍽️