Spinach and Chicken Tortelli

Photos by Michael Piazza / Styled by Catrine Kelty

Bigger than tortellini, but smaller than tortelloni, tortelli are filled dumplings that resemble little fortune cookies and are traditionally made with some combination of meat and cheese. This version uses a light yet savory mixture of spinach and chicken that is enriched with white wine, prosciutto and Parmigiano Reggiano. The shapes are fun to make, especially if you have extra hands in the kitchen (enlist the kids!). You can be efficient by using the same pot of water to blanch the spinach and cook the finished tortelli.

Serves 4

10 ounces fresh spinach, not baby
2 tablespoons olive oil
½ pound ground chicken
salt and pepper, to taste
2 cloves garlic, finely chopped
¼ cup dry white wine
2 ounces sliced prosciutto, chopped
1 tablespoon chopped flat-leaf parsley
½ cup grated Parmigiano Reggiano
1 egg

1 recipe Basic Pasta Dough

To make the filling, bring a large pot of salted water to a boil. Fill a large bowl with ice water. Cook the spinach in the boiling water for 1 minute. Using a large slotted spoon, transfer the spinach to the ice bath. After about 30 seconds, remove the spinach from the ice bath and squeeze out as much liquid as possible. Roughly chop and transfer to the bowl of a food processor fitted with the metal blade.

In a medium skillet over medium-high heat, heat the olive oil until it shimmers. Add the chicken and cook, stirring to break up any clumps, for about 5–7 minutes. Season with salt and pepper. Add the chopped garlic and continue to cook for 2–3 minutes, or until chicken is completely opaque and lightly browned.

Add the wine to the skillet and cook for another 1–2 minutes, until liquid has almost completely evaporated. Transfer to a plate and set aside to cool.

Add the chopped prosciutto, cooled chicken and parsley to the food processor with the spinach. Pulse until mixture is mostly smooth and uniform, with small bits of spinach still visible. Scrape down the sides of the bowl and add the Parmigiano. Pulse a few more times until fully blended. Taste and add more salt and pepper if you like. Add the egg and pulse until fully incorporated.

To assemble and cook the tortelli, roll out the first piece of pasta dough according to my recipe for Basic Pasta Dough. If you haven’t already, cut the sheet of dough in half so you have two 5-inch by 16-inch rectangles.

Drop teaspoon-sized mounds of filling, spaced about 2 inches apart, onto one sheet of dough. You should be able to get at least 12 mounds in two rows of six. With a knife or pastry wheel, cut the dough in between each mound so that each is centered in a 2½-inch square.

Carefully brush or mist the dough with water. Working one at a time, match two opposing corners to make a triangle around the filling. Press around the filling and seal the edges. Wrap the triangle around your index finger, overlap the corners and press with your thumb to seal them together. Transfer the tortelli to a floured sheet pan and cover with a clean towel. Repeat the process with the remaining dough and filling.

Bring a large pot of generously salted water to a boil. Add the tortelli (depending on the size of your pot, you may need to cook them in two batches) and cook, stirring occasionally, for 4–5 minutes, or until they rise to the surface and the pasta is cooked through. Use a large slotted spoon to transfer them to a serving bowl.

Serve drizzled with olive oil or melted butter and extra grated Parmigiano on top.

This recipe appeared in the Fall 2022 issue as part of a larger story on Stuffed Pastas.