Palak Paneer Tortellacci

Name: Palak Paneer Tortellacci (Tortellacci al palak paneer)
Prep time: 45 min
Cook time: 15 min
Total time: 1 h
Cuisine: Italian
Ingredients: 400 g/14 oz/3 cups 00 flour; 4 eggs; 1 block of paneer (200 g/7 oz), grated; 250 g/9 oz/1 cup ricotta, well drained; 50 g/1¾ oz/½ cup Parmigiano Reggiano, finely grated; Salt and pepper, to taste; Salt and pepper, to taste; 2 tbsp neutral oil (such as sunflower); 2 tbsp neutral oil (such as sunflower); 1 tsp cumin seeds; ½ tsp ground turmeric; 1 tsp root ginger-garlic paste (store-bought or homemade, see Note); 1 tsp root ginger-garlic paste (store-bought or homemade, see Note); 1-2 green chillies, slit, to taste; 2 shallots, finely chopped; 1 tbsp tomato purée/paste; 1 tbsp tomato purée/paste; ½ tsp Kashmiri red chilli powder; ½ tsp ground coriander; ½ tsp ground cumin; ½ tsp dried mango powder (amchur) (optional); ½ tsp dried mango powder (amchur) (optional); ½ tsp garam masala; 200 g/7 oz/4 cups packed baby spinach; 100 ml/3½ fl oz/scant ½ cup double cream/heavy cream; 100 ml/3½ fl oz/scant ½ cup double cream/heavy cream; A drizzle of chilli oil, to garnish (optional); Sliced ginger, to garnish (optional)

Tortellacci al palak paneer

Preparation info

Serves:
4

Difficulty
Easy
Ready in
1 hr

Appears in

Pasta Therapy

By Isabella Barbato

Published 2026

About

A cross-cultural comfort dish filled with love, spinach and a little misadventure. The first time I made palak paneer, I wanted to surprise my then-boyfriend (now husband) by cooking him something from his home: India. I had never made Indian food before, so I threw myself into YouTube videos and recipe blogs, then headed to the chaotic, glorious Mustafa Centre in Little India to buy all the ingredients.

I’ve turned the classic dish into giant tortellacci, stuffed with a creamy mixt

Ingredients

Europe
Italy
Sicily
Pasta
Vegetarian
Winter

Ingredients

Method