Italian Pasta Recipe: I Maccheroni Spinach Parmigiano Tortelli

Learning how to make I Maccheroni‘s quintessential Italian dishes at home is one of the most worthwhile lockdown habits to nourish. Their Spinach Parmigiano Tortelli is the ultimate Italian comfort feed. 

To quote I Maccheroni Head Chef, Marcello Farioli, ‘This recipe reminds me a lot of my hometown in Italy and I love the flavour combo of Spinach and Parmigiano. It is going to take up all your afternoon and it’s a perfect activity to do with your partner, friends or the whole family.’ 

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I Maccheroni Spinach Parmigiano Reggiano Tortelli: Ingredients

Pasta dough ingredients:

Spinach mix ingredients:

Serves 6 (around 50 tortelli)

I Maccheroni Spinach Parmigiano Reggiano Tortelli: Method

To make the pasta dough, combine all ingredients in a food processor and blitz until it starts to crumble together.Roll the dough mix into a ball and wrap in a tea towel, allow the dough to rest in a dry cool place for one hour.Meanwhile begin your spinach mix by finely chopping the garlic and frying with a drizzle of cottonseed oil. Add the frozen spinach to the pan and turn heat to low/medium.Cook the spinach until there is no water left and then add milk.Once cooked down with no liquid remaining, remove the pan from heat and add the breadcrumbs, parmesan and eggs.Allow mix to cool, then place into a food processor with Pamigiano Reggiano and season with salt.With your spinach mixture made and after your pasta dough has rested for one hour, flatten the pasta dough with a rolling pin, then put through a pasta roller machine, taking it down by one notch each time (start on gear 4, then fold into gear 3, 2 and finally 1). If you don’t have a pasta machine, just roll your dough as thinly as possible. Place dough onto a flat surface and use a round cutter to create circles of dough.Place a small quantity of spinach mix into a single dough circle and enclose by placing a second circle on top.Brush the edges of the circles with water and squeeze out any remaining air as you close each tortelli.Cook the tortelli in a big pot of boiling water (seasoned with 20g of salt per litre of water) for about 3 minutes, then strain the pasta gently and toss in bit of butter.Plate and grate some Parmigiano on top to serve.

If you’re loving the sound of this delicious tortelli but don’t quite love the idea of cooking it yourself, check out I Maccheroni on our edit of the best takeaway in the Eastern Suburbs. Or, if you’re looking to keep cooking up a storm, check out the best recipes on Sitchu.