Black Truffle Cheese, Spinach and Ricotta Tortellini

Delight your loved one this Valentine’s Day with this Italian classic with a Godminster twist! Perfect as a pasta first course or enjoyed as a main with some fresh side salad.

  • 360g strong white flour
  • 4 eggs
  • 200g fresh spinach (washed and drained)
  • 200g ricotta
  • 40g Black Truffle Vintage Organic Cheddar 
  • 1 lemon zest (grated)
  • Sea salt and freshly ground pepper
  • Parmesan to serve
  • Pour the flour into a bowl and make a well. Crack in the eggs and a large pinch of salt and mix until it starts to clump together
  • Pour the contents onto a floured surface and begin to knead. Continue kneading until a smooth dough begins to form. Keep kneading until the dough springs back when you place your finger on it
  • Divide the dough into 4 pieces, cover in cling film and place in the fridge for 45-60 minutes
  • Cook the spinach in a non-stick dry pan over a high heat. Once the spinach has wilted, remove from the heat and drain in a sieve, removing any excess liquid
  • Chop the spinach finely and place into a bowl with the ricotta, Black Truffle cheddar and lemon zest. Stir well and season to taste
  • Take one of the pieces of dough from the fridge and lightly dust with flour. Using a rolling pin, roll out the dough to the width of your pasta machine.* Feed the dough through the widest setting of your pasta machine. Fold the dough into thirds (like an envelope!) and repeat on the widest setting again. Set your pasta machine to the next smaller setting and pull the dough through again. Continue this process of folding and adjusting the settings (decreasing size each time)  until you have pulled the dough through the thinnest setting
  • Once you have rolled out your pasta dough, place on a floured surface and cut in half (widthways). Keep on half on the floured surface and set aside the other, covering with a damp tea towel to prevent it from drying out
  • Place teaspoons of the filling mixture evenly along your dough at intervals. Dampen the pasta around the filling using a pastry brush and water. Place the other sheet of pasta carefully over the top of the ricotta filling and gently press down around the fillings
  • Cut the pasta into squares and then fold into a triangle. Join the sides of the triangle to make the classic tortellini shape. Lay pasta on a tray, dust with flour and cover with cling film. Repeat the same process with the remaining 3 pieces of dough
  • Bring a large pan of water to boil and place the tortellini in the boiling water, cooking for around 3 minutes. Once cooked, place into bowls, season with pepper and sprinkle some parmesan. Serve with homemade tomato sauce, olive oil or enjoy plain
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