Delicious! Made this last night and followed the recipe exactly. The flavors were fabulous. This dish is time consuming, but worth it. I made the sauce & filling early in the day & put both in the refrigerator. I heated up the sauce close to serving time. I would call the sauce an arrabiata style, and you could use any light sauce with this recipe. I would not recommend a meat sauce because it would overpower the spinach/chicken filling. The filling was so good that I would consider using it in other filled pastas. My teens helped with the pasta making. We have a Marcato Atlas machine and went down the #7 thin sheets. This gave us the yield the recipe stated and the tortelli were light & yummy. We all had 8 to 10 tortelli as a main course (hungry family of 5 with 3 teens). I would say 5 or 6 tortelli would be a good first course.
Photo: Francesco Tonelli; Styling: Tiziana Agnello
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2 Hours, 20 Minutes
Total: 2 Hours, 20 Minutes
Amount per serving
- Calories: 273
- Fat: 9.3g
- Saturated fat: 3.6g
- Monounsaturated fat: 4g
- Polyunsaturated fat: 1.1g
- Protein: 14.3g
- Carbohydrate: 31.7g
- Fiber: 2.3g
- Cholesterol: 138mg
- Iron: 3.1mg
- Sodium: 581mg
- Calcium: 184mg
- 1 tablespoon extra-virgin olive oil
- 3 garlic cloves, lightly crushed
- 1 (28-ounce) can San Marzano whole plum tomatoes, crushed and undrained
- 2 tablespoons minced fresh basil
- 1 tablespoon chopped fresh oregano
- 1/4 teaspoon crushed red pepper
- 3 ounces baby spinach leaves, rinsed
- 2 egg yolks, lightly beaten
- 1 ounce Parmigiano-Reggiano cheese, grated (about 1/4 cup)
- 1 teaspoon extra-virgin olive oil
- 1 teaspoon butter
- 2 tablespoons minced yellow onion
- 1 garlic clove, finely chopped
- 6 ounces skinless, boneless chicken thighs, cut into 1-inch pieces
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon dry white wine
- 2 tablespoons fat-free milk
- Dash of ground nutmeg
- 8.5 ounces '00' flour or unbleached all-purpose flour
- 1 tablespoon semolina
- 1/4 teaspoon salt
- Dash of ground nutmeg
- 3 large eggs, lightly beaten
- 2 ounces Parmigiano-Reggiano cheese, grated (about 1/2 cup)
- 1. Heat 1 tablespoon oil and 3 garlic cloves in a saucepan over medium-low heat; cook 2 minutes. Add tomatoes; bring to a boil. Partially cover, reduce heat, and simmer 35 minutes. Add basil, oregano, and red pepper.
- 2. Place spinach in a microwave-safe bowl; cover loosely. Microwave at HIGH for 2 minutes or until wilted. Place spinach in a colander; press until barely moist. Finely chop. Combine spinach, 2 yolks, and 1 ounce cheese.
- 3. Heat 1 teaspoon oil and butter in a skillet over medium-low heat. Add onion and 1 garlic clove; cook 2 minutes. Add chicken. Cover; cook 6 minutes. Add 1/4 teaspoon salt and black pepper. Add wine; cook 2 minutes over medium-high heat. Cool slightly. Place in a food processor; pulse 10 times or until finely ground. Add chicken mixture, milk, and dash of nutmeg to spinach mixture. Chill.
- 4. Combine flour, semolina, 1/4 teaspoon salt, and dash of nutmeg. Arrange mixture in a wide mound with a large well in the center on a work surface. Pour in eggs, keeping within the wall. With a fork, gently begin to whisk flour from the inside wall of the well into the eggs. Continue to whisk gently until mixture is batter-like. When mixture is thick, knead until a rough ball forms. Knead until dough is firm and no longer sticky (about 8 minutes). Form the dough into a ball, and wrap in plastic wrap. Let rest at room temperature for 30 minutes.
- 5. Unwrap dough. Divide into 4 equal portions. Working with 1 portion, pass dough through pasta machine on widest setting (cover remaining dough). Continue moving width gauge to narrower settings; pass dough through rollers once at each setting. Cut into 12 (4 x 3-inch) rectangles. Arrange on a surface well dusted with semolina. Spoon about 1 teaspoon filling in center of each rectangle. Brush long edges of pasta with water. Bring long sides over filling; press to seal. Press short sides to seal filling, and twist in opposite directions (as if twisting a candy wrapper). Place filled pasta on a baking sheet well dusted with semolina. Repeat procedure with remaining dough and filling.
- 6. Bring a large pot of water to a boil over high heat. Add half of tortelli; cook 7 minutes or until just tender. Remove with a slotted spoon. Repeat procedure with remaining tortelli. Arrange 6 tortelli in each of 8 shallow bowls; top each serving with 1/3 cup sauce and 1 tablespoon cheese.
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