Spinach-and-Ricotta Tortelli with Browned Butter
The pasta for this tortelli (a larger version of tortellini) is extremely silky and supple, which makes it excellent with the creamy ricotta-and-spinach filling. If there's any dough left over, cut it into noodles, as Marco Canora does, then dry it and store it in bags in the refrigerator to have on hand for last-minute dinners.A Lesson in Fresh Pasta When making fresh pasta, Canora says to knead the dough until it feels soft and silky, a process that can take up to 10 minutes. More Great Pastas
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Freeze the uncooked tortelli in a single layer, then transfer to a resealable plastic bag; freeze for up to 1 month.
Soave, the classic white wine of Italy's Veneto region, is typically unoaked. But the versions aged in oak barrels have a spicy depth and richness that will pair perfectly with Marco Canora's tortelli.