Staid Spinach and Ricotta Tortellini

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A creamy, comforting pasta with tender tortellini filled with spinach and ricotta, finished with a buttery Parmesan sauce. This italian-inspired pasta ready in about 40 minutes pairs fresh tortellini, spinach, ricotta cheese for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 4.5 (15 ratings) Prep: 30 min Cook: 10 min Serves 4 Italian cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a bowl, combine 8 oz fresh spinach, 1 cup ricotta, 1/2 cup grated Parmesan, 1 beaten egg, and 2 minced garlic cloves. Season with salt and pepper. Mix until well combined.
  2. Step 2: Using a pasta maker or your hands, shape the mixture into 12 oz fresh tortellini, folding each piece and sealing tightly.
  3. Step 3: Bring a large pot of salted water to a boil. Add tortellini and cook for 3-4 minutes until floating. Drain and set aside.
  4. Step 4: In a skillet, melt 3 tbsp butter over medium heat. Add 1/2 cup heavy cream and 1/2 cup grated Parmesan. Cook for 2-3 minutes until sauce is smooth and slightly thickened.
  5. Step 5: Add cooked tortellini to the skillet, tossing to coat in the sauce. Serve immediately, garnished with additional Parmesan and a sprinkle of black pepper.

Frequently asked questions

How long does Staid Spinach and Ricotta Tortellini take to make?

Total time is about 40 minutes (30 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Staid Spinach and Ricotta Tortellini?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep fresh tortellini from drying out.

Can I substitute ingredients in Staid Spinach and Ricotta Tortellini?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Staid Spinach and Ricotta Tortellini for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Staid Spinach and Ricotta Tortellini?

Italian pasta like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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