Spinach Tortellini Recipe: How to Make Spinach Tortellini

• 3 cups fresh spinach, divided
• 1 cup low-sodium chicken broth or vegetable broth, plus more if needed
• 4 garlic cloves
• ½ cup mascarpone
• ¼ cup freshly grated pecorino
• Kosher salt, to taste
• Freshly ground black pepper, to taste
• Freshly ground nutmeg, to taste
• 1 tablespoon ground fennel seeds
• 2–3 tablespoons finely chopped tarragon
• 1 pound store-bought spinach and cheese tortellini
• ½ cup freshly grated Parmesan cheese, plus more for serving
• 1 cup fresh basil, cut into a chiffonade
• ¼ cup oil-packed sun-dried tomatoes, roughly chopped
• High-quality extra-virgin olive oil, to taste
• 1 lemon

1. 1

   Preheat the oven to 500 degrees Fahrenheit.

2. 2

   On a baking sheet fitted with a silicone baking mat or parchment paper, arrange ¾ cup of spinach leaves in a single layer without overlapping.

3. 3

   Bake until the leaves curl at the edges and begin to brown. Let cool and crumble. Set the crumbled spinach chips aside.

4. 4

   In a small pot over medium heat, bring the broth to a simmer.

5. 5

   Steep the remaining spinach leaves and garlic cloves in the broth until they are pliable and flaccid, about 10 minutes.

6. 6

   Using an immersion blender, purée the cooked spinach leaves and garlic, adding more broth if needed, until smooth.

7. 7

   Return the purée to the pot, add the mascarpone and pecorino, and stir until melted. Season the spinach sauce with salt, pepper, nutmeg, fennel, and tarragon.

8. 8

   Bring a large pot of salted water to a boil over high heat.

9. 9

   Cook the tortellini according to the package directions.

10. 10

    Drain the cooked tortellini and return it to the pot.

11. 11

    Add the spinach sauce to the pot with the tortellini and stir until well coated. Add the grated Parmesan, basil, and sun-dried tomatoes and toss to incorporate.

12. 12

    Using a ladle, transfer servings of tortellini to the bowls and top with spinach crumbles and the remaining Parmesan cheese. Drizzle high-quality extra-virgin olive oil and a squeeze of fresh lemon juice over the pasta, and serve hot.

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