Spinach in a can is a convenient ingredient to keep on hand. It can enhance the flavor and nutritional value of a variety of foods.
Although canned spinach is less nutritious than fresh because it is preserved with sodium, it is an excellent source of vitamin A.
Nevertheless, don't use it directly from the can. Even if a recipe doesn't expressly ask for it, rinsing and drying your spinach before using it has a few advantages.
Draining your spinach is typically a good idea since it 1) helps remove some of the extra salt and 2) improves its texture.
The water that spinach absorbs from the salinity can make it tasteless. And depending on the dish you're preparing, damp spinach will render it flavorless and soggy.
To prevent this, simply drain, sanitize, and dry your tinned spinach. Open the can and discharge its contents into the sink's colander.
Run a gentle faucet stream over the spinach to help it drain. After rinsing the spinach, dry it with a clean kitchen towel or paper towels.
Once as much water as possible has been absorbed, the Tortelloni with Spinach, Ricotta, and Mascarpone is ready to be creamed or colored.