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How to make pork and spinach tortellini

Make Pork and Spinach Tortellini

10
STEPS
INGREDIENTS
this all of the ingredients you will need for this recipe

this all of the ingredients you will need for this recipe

some of the kitchen tools you will need.

some of the kitchen tools you will need.

start first by browning the pork and chopping it up

start first by browning the pork and chopping it up

drain pork

drain pork

once cooled put in mixing bowl

once cooled put in mixing bowl

pureed spinach

pureed spinach

add spinach and remaining ingredients and mix adding enough stock to form a stiff paste

add spinach and remaining ingredients and mix adding enough stock to form a stiff paste

cut dough using a 2" cookie cutter (I used a glass)

cut dough using a 2" cookie cutter (I used a glass)

place dough on a floured surface so it does not stick

place dough on a floured surface so it does not stick

add 1/4 tsp. of filling to the center of each

add 1/4 tsp. of filling to the center of each

dip your finger in water and run it halfway around the filling then fold in half and press firmly to seal it up once sealed take your two corners and wrap them around to meet and press them together

dip your finger in water and run it halfway around the filling then fold in half and press firmly to seal it up once sealed take your two corners and wrap them around to meet and press them together

when complete with forming your tortellini place them on a cookie sheet and let stand for about 45 mins. to 1 hr.

when complete with forming your tortellini place them on a cookie sheet and let stand for about 45 mins. to 1 hr.

start a pot of boiling water and another small sauce pan with your sauce of chose

start a pot of boiling water and another small sauce pan with your sauce of chose

after setting bring water to a boil and add tortellini to water and cook for about 20 mins.

after setting bring water to a boil and add tortellini to water and cook for about 20 mins.

to prevent my paste from sticking I gently tossed them in some extra parmesan cheese

to prevent my paste from sticking I gently tossed them in some extra parmesan cheese

plate and enjoy

  • 1/2c pureed cooked spinach
  • 1.0c ground pork
  • 2.0 large eggs
  • 1/4c fresh bread crumbs toasted
  • 1/2c grated ramano or parmesan
  • 1/2 garlic clove
  • 2.0tsp finley chopped parsley
  • salt and peper to taste
  • premade dough sheets (from freezer section)