1 hour and 5 minutes
- 1 lb all-purpose flour
- 2 eggs
- ⅝ lb spinach
- 7 oz ricotta cheese
- 1 ½ oz Parmigiano Reggiano cheese, grated
- 1 egg
1 hour preparation + 5 minutes cooking
To prepare the filling, boil the spinach, drain, wring out, and chop with a half-moon cutter together with the Ricotta cheese, and then amalgamate with the egg, cheese and a little nutmeg.
To prepare the pasta, sieve the flour, make a well in the center, and put into it the eggs, the water and the salt and mix. Roll out a thin sheet, divide it into strips about 3.2 inches wide and make many small squares measuring 1.6 inches.
On each of these put a dollop of filling. Fold the pasta to make a triangular tortello or raviolo, then twist two of the corners to form a plait or two slender tails by rolling between the thumb, middle and index finger. Cook the tortelli in boiling salted water.
Drain and serve dressed with melted butter and a generous helping of grated cheese.