Normally you will find recipes with spinach and ricotta filling for ravioli's.  In this recipe I decided to make the pasta out of the spinach and fill the tortelloni's with ricotta and parmesan.  I used some spring vegetables like fava beans and asparagus to round out the dish. This recipe screams spring because of the vibrant green colors that reflect mother nature.  Simple ingredients for an easy dish.   Here is the recipe

Spinach Pasta

2 bunches of spinach blanched and drained

3 eggs

2 egg yolks

3 1/2-4 cups 00 flour

1 tbsp of olive oil

1 tsp of salt

Ricotta filling

1 lb of ricotta drained

4 oz of grated parmesan

1 egg

1 lemon zested

Salt and pepper to taste


2 cups of chicken stock

1 stick of butter

Salt and pepper to taste

1/2 cup of fava beans blanched and peeled

1 bunch of asparagus, stalks shaved and tips cut in half

1 garlic clove minced

Parmesan Foam

4 oz of parmesan rind

2 cups of milk

1 tsp of lecithin

1 tsp of salt

For the spinach pasta,

Take two bunches of spinach and blanch in boiling salted water for 15 seconds and then strain out and place in an ice bath to cool.  After the spinach is cooled take it out of the ice bath and squeeze as much water out of the spinach as possible.  Place the spinach in a blender with the eggs and olive oil.  Puree everything until smooth and bright green.  Pour the mixture into the center of a bowl.  Place 3 1/2 cups of flour around the outer edge of the spinach in the bowl.  With a fork stir the flour into spinach mixture until it starts to form a ball of dough.  Then use your hands to form the dough.   Add more flour if the dough is wet.  Knead the pasta for 5 minutes and then cover and rest for at least 30 minutes.

For the ricotta filling,

Place all the ingredients except the egg into a food processor. Puree everything until smooth.  While the food processor is still running add your egg.  Season with salt and pepper and place in the refrigerator for 30 minutes.

To make the tortelloni,

Take your pasta and cut in half.  Leave one half covered while you work with the other half.  Take one half of the pasta with a rolling pin and roll until the dough is thin enough to fit inside the biggest setting on your pasta machine.  Then run the pasta all the way down to the lowest setting twice.  Then on the third time run it down to the second to last setting.  Use a little flour for dusting.  Using a big cookie cutter cut rounds in the pasta.  Then take out your ricotta and get a small bowl of water and a pastry brush.  Place a big spoonful of the ricotta filling in the middle of the pasta circle.  Brush water around half of the outer edge of the round pasta. Fold over the pasta.  Then take one corner of the past and fold it under the opposite corner.  Repeat until all the filling is gone.  Place on a sheet pan lined with flour or cornmeal.

For the parmesan foam,

Add milk and parmesan rinds in a pot. Simmer for 20-25 minutes until the milk taste like parmesan.  Season with salt and add the lecithin with hand immersion blender.  Foam by just blending the top of the milk.  Keep warm and set aside.  

To finish the dish,

Get a pot of boiling salted water for the pasta.  Meanwhile in a saute pan with a tbsp of olive oil add the asparagus tips, garlic, and fava beans.  Cook for one minute and then add your chicken stock.  Place 20 tortelloni's in the water and cook for 3 minutes.  Reduce the chicken stock by half.  Then strain out the tortelloni's into the chicken stock and vegetables.   Add your butter to emulsify the sauce.  Season with salt and pepper.  Finish with the shaved asparagus stalks.  Spoon on to the plate and add the foam.  Drizzle a little olive oil over top, serve and enjoy!