Classic Italian tortellini made by filling thin egg dough with a spinach and ricotta filling and folding it into a ring shape. Served with buttery sage sauce or plain parmesan, it becomes an elegant and hearty dish.
Knead the flour, egg, olive oil and salt until you get a smooth, elastic dough. Wrap in plastic film and let it rest for 30 minutes.
Finely chop the squeezed-dry spinach and mix it with curd cheese, parmesan, nutmeg and salt.
Roll out the dough thin and cut into small squares. Place a portion of filling in the center of each, fold into a triangle, press the edges, and join the two ends to form a ring shape.
Boil the tortellini in salted boiling water at a gentle simmer until they float to the surface and the dough turns translucent, then remove with a slotted spoon. Heat the butter with sage until nut-brown and drizzle it over them; serve with parmesan.
Important: If you don't press the tortellini edges firmly and remove the air before sealing, they'll open while boiling. Contains gluten, dairy, and egg. You can freeze the uncooked tortellini on a floured tray and drop them straight into boiling water.
Squeezing the water out of the spinach in the filling thoroughly keeps it from turning watery and softening the dough. Rolling the dough as thin as possible gives a soft, delicate texture once cooked.
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