Spinach and Cheese Tortelli

Servings
: 2 people
Prep time: 01:30
Cook time: 00:15 Rest time: 1 hour

Ingredients
:
Pasta:
Flour 1 kg
Eggs 6

Filling:
Fresh spinach 100 g
Sheep's curd cheese or ricotta cheese  1 kg
Eggs 3
Grated Parmesan cheese 400 g
Nutmeg pinch
Salt and freshly ground pepper to taste

Tools:
Flour sifter
Tablespoon
Pasta pot
Pasta wheel
Kitchen towel
Saucepan
Rolling pin or pasta machine
Bowl
Strainer

Prep:
Prepare the pasta:
Sift the flour onto a work surface and make a well in the center. Break the eggs into the well and mix it with a FORK.
Draw in flour from the sides and continue to MIX until it is well-combined.
Sprinkle flour over the mixture and knead it with your hands for 10 minutes until it is elastic but still firm. It may be necessary to add more flour to achieve this.  Shape the dough into a ball and cover it with a kitchen towel and let it rest for 15 minutes. Knead the dough again for 5-10  minutes until it is very smooth and pliable. Cover the dough and let rest for 20 minutes.
Prepare the filling:
Blanch the spinach in lightly salted boiling water. Remove and let cool. Thoroughly DRAIN the spinach by squeezing it with your hands.
Finely chop the spinach. Combine the filling ingredients in a bowl and mix well.
ROLL out the pasta very thinly.
This may be done with a pasta machine. CUT the dough, using a pasta wheel or knife, into 4 inch/10 cm wide strips.
PLACE spoonfuls of filling on the pasta sheet in rows.
FOLD the pasta over the filling and press with your fingers between the mounds of filling.
Using a pasta WHEEL, cut between the mounds of filling.
Place the tortelli on a lightly floured towel. Let the pasta dry for an hour, turning them once. Bring lightly-salted water to a boil. When the edges are "al dente," drain the pasta and serve with butter and grated Parmesan cheese.