Tortelloni di ricotta

Ingredients for 4 people:

• 400 gr. spinach
• 300 gr. flour
• 400 gr. ricotta cheese
• 100gr. Grated Parmesan cheese plus 50 gr. to season
• 80 gr. butter
• 1 tablespoon olive oil
• 4 eggs and 1 yolk
• 4 sage leaves
• 2 tablespoons chopped parsley
• Salt and pepper

Clean and boil the spinach with a little salted water, drain, squeeze and dry in a cloth and chop finely. Meanwhile prepare the dough for the pastry: put the flour on the work table, make an hole (like a fountain) in the center and break 3 eggs. With the help of a fork incorporate the flour, then add the tablespoon of oil and start working with your fingers .

Mixing the flour, work the dough for about 10 minutes until it will be smooth and homogeneous, then cover with a cloth and let it rest for about 30 minutes. Roll out the dough with a rolling pin or a pasta machine to a thickness of about 2mm. For the tortelloni filling: place the spinach in a bowl and mix with ricotta, Parmesan cheese, parsley, remaining egg and egg yolk, salt and pepper. Cut the dough into squares of 7-8 cm. side, place a teaspoon of filling on each square, fold in a triangle, then stir together and tighten the vertices of the longest side. Put the ready-made tortelli on a tray covered with baking paper and sprinkled with yellow flour (semolino). Cook the tortelloni for about 5 minutes in a pan of boiling water, Strain the cooked tortelloni through a sieve and gently add butter, sage and Parmesan cheese.