How to make Parma Menù’s ricotta and spinach tortelli

Serves eight

For the pasta

• 300 g 00 flour
• 3 eggs
• A pinch of salt

For the filling

• 150 g spinach
• 250 g ricotta
• 1 egg yolk
• 60 g Parmigiano Reggiano
• Salt and pepper, to taste

For the garnish

• 40 g butter, melted
• 10–12 sage leaves
• Grated Parmigiano Reggiano, to taste

1. Begin by preparing the pasta. Combine the flour, eggs and a pinch of salt in a bowl, kneading well. Roll the dough into a ball, cover with cling film and leave to rest for 30 minutes.
2. In a pan, simmer the spinach in a little water. Then drain, squeeze and chop finely.
3. Place the spinach, ricotta and egg yolk into a bowl and mix. Season with grated Parmigiano Reggiano and a pinch of salt and pepper.
4. Remove your dough from the fridge, divide in two and roll out onto a flat surface.
5. Place an equal amount of spinach and ricotta filling at 3 cm intervals across your first layer of dough. Then, place your second layer of dough over the top of the filling.
6. Cut around each portion of filling to form squares of approximately 4 cm.
7. Boil your tortelli in plenty of salted water for three to four minutes, then drain and transfer to a pan. Drizzle with melted butter and scatter over the sage.
8. To finish, sprinkle with plenty of Parmigiano Reggiano and serve immediately.