Spinach Ricotta Tortellini with Lemon Olive Oil, Black Pepper Tomatoes

Serves 6


For the tortellini

2 cups fresh spinach, steamed and chopped
2 tablespoons fresh parsley leaves, chopped fine
1 tablespoon fresh mint, chopped
1 teaspoon cayenne pepper
½ cup ricotta cheese
1 teaspoon salt
1 Ger-Nis fresh pasta recipe

For the lemon olive oil, black pepper tomatoes

¼ cup olive oil
2 tablespoons lemon zest
½ cup fresh tomatoes (cherry tomatoes halved or other tomatoes cut into small chunks)
1 teaspoon cracked black pepper
1 teaspoon maldon salt


For the tortellini

In a small bowl, combine spinach, parsley, mint, cayenne pepper, ricotta, and salt. Mix and set aside. Using fresh pasta sheets cut with cookie cutters cut pasta into 3 inch discs, place a teaspoon of filling on the center of one pasta sheet, making sure not to over stuff. Fold the pasta disc in half making a half disc. Using wet fingers, seal all sides of tortellini by pinching down, making sure they are sealed well. Then fold the two sides of the half sphere towards each other and using your finger to make a small center hole, you will basically be forming a donut shape.


Place tortellini’s in a large pot of salted boiling water. Boil for about 3 minutes, or until the raviolis float to the top of the pan. Strain, and serve with the lemon olive oil black pepper tortellini.

For the lemon olive oil black pepper tomatoes

Preheat oven to 400˚F. Mix all ingredients, except salt in a baking dish and bake for about 10 minutes. Take out of the oven and sprinkle with the maldon salt. Serve over tortellini’s.