Handmade tortellini

Instructions

1. In a large bowl, combine flour and eggs. Add olive oil and knead into a smooth dough. Wrap in plastic wrap and let rest for 30 minutes.
2. In a pan, sauté chopped spinach until wilted. Let it cool and then mix with ricotta, parmesan, nutmeg, salt, and black pepper to make the filling.
3. Roll out the pasta dough into thin sheets using a pasta machine or rolling pin.
4. Cut the pasta sheets into 3-inch squares. Place a teaspoon of filling in the center of each square.
5. Fold the squares into triangles, sealing the edges with water. Bring the two corners together to form a ring.
6. Bring water to a boil in a large pot. Add a pinch of salt and cook the tortellini for 3-4 minutes until they float to the surface.
7. Drain the tortellini and serve with your choice of sauce or simply with melted butter and sage.

Prep

• Rest pasta dough for 30 minutes