Homemade Spinach Tortellini With White Wine Sauce

In our recipe for Homemade Spinach Tortellini With White Wine Sauce, we teach you how to make pasta from scratch using just a few plant-based ingredients. While the recipe can be used to create pasta of any shape, this one features a delightful spinach and dairy-free ricotta filling that is perfect for tortellini and ravioli alike. Try it out with our White Wine Sauce, marinara, or even plant-based Alfredo sauce.



  • 5 cups spinach
  • 1/4 cup cashews, soaked for 1 hour
  • 1/4 cup walnuts, soaked for 1 hour
  • 1/3 cup peas
  • 1 teaspoon garlic, minced
  • Black pepper, freshly ground, to taste


  • 2 cups semolina flour
  • 3/4 cup whole wheat flour
  • 3/4 to 1 cup water, room temperature


  • 1 1/2 cup shallots, chopped
  • 1 cup water
  • 1 cup white wine
  • 2 tablespoons cornstarch
  • 1 1/2 tablespoon garlic, fresh, minced
  • 2 teaspoons tomato paste
  • Black pepper, freshly ground, to taste
  • PREP TIME 90
  • COOK TIME 20
  • Serves 4-6



  1. Blend cashews, walnuts and garlic in food processor until crumbly.
  2. Over low heat, sauté peas and spinach until leaves have wilted. Add to food processor with nuts and blend until mixture is thick and creamy (ricotta-like consistency).
  3. Set aside until pasta dough has been prepared.


  1. Pulse flours in food processor to combine.
  2. While food processor is running, begin adding water, 1 tablespoon at a time, until dough is moldable and slightly sticky. Remove, form one or two balls, and let rest for 10 minutes.
  3. Dust flour over rolling pin and surface then roll out dough until very thin.
  4. Cut out 3- to 4-inch rounds using a cookie cutter or glass. Work with one round at a time, placing a plastic film over the remaining dough to prevent it from drying out too quickly.
  5. Place 1 teaspoon spinach filling in the center of the circle. Dip your finger in water and lightly brush the edges of the circle, folding one side over to form a half moon. Press down lightly to seal.
  6. Repeat the procedure by dabbing the two corners and bringing them together to make a rounded shape. Continue until all tortellini have been formed.
  7. Bring a large pot of water to a boil. Drop tortellini in and cook about 5 minutes. Drain and set aside in one large bowl or individual serving bowls.


  1. Over medium heat, sauté shallots and garlic until soft, about 5 minutes, adding a drop or two of water as needed to prevent sticking.
  2. Add 1/2 cup water, wine and tomato paste to the pan and whisk to combine. Bring to a boil then reduce heat and simmer 5 minutes.
  3. In a small bowl (or blender), mix cornstarch with 1/2 cup water. Add mixture to the sauce and whisk until thickened (one minute or less).
  4. Add black pepper to taste.
  5. Coat tortellini with sauce and serve hot.


Using plenty of flour on the surface and the rolling pin will help you make a thin sheet that does not stick to the counter. Alternatively, a pasta roller may be used.

Covering the remaining dough while shaping individual tortellini is important so the dough does not become dry and difficult to work with.

Avoid overfilling as it will make the tortellini hard to seal and increase the chance that they may burst when cooking.

The process of making tortellini is simple but make sure to give yourself plenty of time. For this reason, you may consider preparing them a few days in advance and freezing them until you are ready to cook.