Ingredients (for 4 people):

For the dough:
200g of 00 type flour,
2 eggs,
a pinch of salt.

For the filling:
250g spinach,
200g ricotta,
50g grated Parmigiano Reggiano,
1 egg,
a pinch of grated nutmeg,
salt.

For the dressing:
30g grated Parmigiano Reggiano,
40g butter
sage.

Preparation (difficult):
Peel and wash well the spinach in a basin filled with cold water. Let them boil with the water adhering to them after washing. Drain and let them cool down in the colander, then squeeze carefully and chop them finely. Put the spinach in a bowl with ricotta, the egg, cheese, salt and nutmeg. Mix well all the ingredients to obtain a homogeneous paste. Arrange the flour in a fountain on the kneading board, add the salt and break the eggs in the centre, knead well until the dough is elastic. Roll it thin with a rolling pin, cut squares 8x8cm with the pasta cutter. Put a coffee teaspoon of filling in the centre of each square, fold the dough over until the two points meet. Press down along the edges to seal the dough and prevent the filling from coming out when cooking. Cook tortelloni for about 10 minutes in plenty of salted water, drain gently with the skimmer and pour them into the soup-tureen. Add butter, sage and cheese and serve immediately.

Recommended matches:
Hunter’s style chicken, Parma-style thistles, spongata.

Matching wine:
Trebbiano di Romagna.

Utensils:

Basin, pot, colander, chopping board, half-moon knife, bowl, wooden spoon, rolling pin, pasta cutter, tea spoon, skimmer, soup-tureen, small casserole, grater.