Spinach and ricotta-filled tortelli with brown butter and ricotta salata from Pasta: The Spirit and Craft of Italy's Greatest Food, with Recipes (page 322) by Missy Robbins and Talia Baiocchi

  • Swiss chard
  • ricotta
  • Show all ingredients...
  • Serves : 6-8

  • EYB Comments

    Can substitute this books' "Egg dough" for commercial egg pasta dough. Use this book's "Tortelli" instructions.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute this books' "Egg dough" for commercial egg pasta dough. Use this book's "Tortelli" instructions.

  • abeautifulplate on December 31, 2025

    Made this filling for ravioli (instead of tortelli) and served it with a brown butter sage sauce. Incredible - some of the best ravioli I’ve ever had. The brown butter in the filling adds so much depth. Use a great ricotta, such as Bellwether Farms.

  • abeautifulplate on December 31, 2025

    Made this filling for ravioli (instead of tortelli) and served it with a brown butter sage sauce. Incredible - some of the best ravioli I’ve ever had. The brown butter in the filling adds so much depth. Use a great ricotta, such as Bellwether Farms.

  • bwhip on November 23, 2021

    Amazing, so good. Such a perfect combination of flavors. Easy to see why it’s the most popular dish at her restaurant. Lots of work to form all of the tortellis, but the results were wonderful. I used the noodle recipe from the American Sfoglino cookbook, as I’ve had great success with it before - and I didn’t have 26 eggs for all of the yolks required for the egg dough from this cookbook - though it undoubtedly would have made the results even more special!

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