Stuffed tagliatelle a delicious pasta shape, very unique and not too difficult to prepare. I really love handmade Tagliatelle, and I adore Spinach Ravioli… so why not create the perfect mix between these two pasta shapes?

Here they are, the stuffed tagliatelle, which in size almost resemble stuffed pappardelle… for the filling I decided to use spinach and ricotta, but you can also prepare it with meat, with fish, or in autumn, with pumpkin. Perfect also to serve as one of the many Christmas First Courses.

These stuffed tagliatelle are truly delicious, and I’m sure that when you bring them to the table you will amaze all your guests.

Prepare them using a piping bag to do it faster, otherwise you can create very small mounds with a teaspoon, but it will certainly take more time.

Get to work and prepare these stuffed tagliatelle with me!

Difficulty: Medium
Cost: Medium
Preparation time: 45 Minutes
Portions: 4
Cooking methods: Stovetop
Cuisine: Italian
Seasonality: All seasons

Ingredients

2 1/2 cups all-purpose flour
3 eggs
5 oz spinach
3 1/2 oz ricotta
2 1/8 oz Parmigiano Reggiano DOP (grated)
1 pinch salt

Tools

1 Piping bag
1 Pasta cutter

Preparation of Stuffed Tagliatelle

Choose whether to use fresh or frozen spinach. In both cases, cook them and then squeeze them as much as possible to remove all the cooking and vegetation water.
Transfer the spinach to a tall-sided cup and blend with an immersion blender until you obtain a smooth and homogeneous puree.
Pour the spinach into a bowl, add the ricotta, grated Parmesan, salt, and mix.
Transfer all the mixture into a piping bag with a small smooth tip. I used a disposable piping bag, without a tip, I simply cut a very small corner.
Prepare the dough for the tagliatelle, pour the flour onto the work surface creating a well in the center and add the eggs in the middle. First, beat the eggs with a fork, then start kneading by hand, more and more energetically to obtain a smooth and homogeneous dough.
Let it rest for about ten minutes, then roll it out with a pasta machine to obtain a thin sheet.
Create strips of filling with the piping bag on the sheet, spaced about 1 cm apart. Cover with the second sheet.
Seal the edges well and then cut the stuffed tagliatelle with the fluted pasta cutter.
Gather the tagliatelle on a slightly floured tray and keep them in a cool, dry place until you are ready to cook them.
Heat the water in a large pot, when it boils, salt it, drop the tagliatelle in, and after 5 minutes, drain them.
Pour them into a bowl and dress with ragù, or with butter and sage, and serve.