Ingredients

Method

1. 1

   Prepare the spinach pasta dough by combining flour, eggs, and pureed spinach. Knead until smooth, then roll it out into thin sheets using a pasta machine.

2. 2

   Lay the pasta sheet on a floured surface. Use a fluted pasta wheel to cut the sheet into large, uniform squares, approximately 4x4 inches.

3. 3

   In a bowl, combine the filling ingredients: ricotta, burrata, chopped cooked spinach, and parmesan. Spoon a generous amount of the filling into the center of each pasta square.

4. 4

   To form the tortelloni, fold one pasta square in half diagonally to create a triangle, pressing firmly around the filling to seal the edges and remove any air pockets.

5. 5

   Using the fluted wheel, trim the two shorter edges of the triangle for a decorative finish.

6. 6

   Take the two corners at the base of the triangle and bring them together, overlapping one slightly over the other, and press to seal, forming the classic tortelloni shape.

7. 7

   While you shape the pasta, start making the sauce. Add a ladle of pasta water to a pan over medium heat.

8. 8

   Add a generous knob of butter to the pan and let it melt into the water to create an emulsified sauce.

9. 9

   Bring a large pot of salted water to a boil. Carefully add the tortelloni and cook for 2-3 minutes, or until they float to the surface.

10. 10

    Using a slotted spoon, transfer the cooked tortelloni directly from the boiling water into the pan with the butter sauce.

11. 11

    Gently toss the tortelloni in the pan to coat them evenly with the sauce.

12. 12

    Arrange the tortelloni on a plate.

13. 13

    Drizzle the remaining butter sauce from the pan over the pasta.

14. 14

    Drizzle with balsamic vinegar.

15. 15

    Finish with a generous sprinkle of grated Parmesan cheese and serve immediately.