Spinach and ricotta tortelli recipe 1 tbsp olive oil for the filling 400g spinach 150g ricotta a pinch of grated nutmeg 50g fresh breadcrumbs 75g Parmesan, freshly grated, plus extra to serve egg wash olive oil, for drizzling For the pasta dough, mix the flour and salt together then tip them on to a work surface and make a well in the middle. Mix together the eggs and olive oil, and pour two thirds of this into the well, reserving the rest. Starting from the outside, work the flour into the liquid until it forms a dough. Knead until the dough is smooth, firm and elastic (this will take 5-10 minutes). You may need to add more egg mixture if the dough doesn't come together. Wrap the dough in cling-film and refrigerate for at least one hour. Heat the spinach in a large saucepan with two tablespoons of water until it wilts down (about three minutes), then set aside to cool. Once cold, squeeze out the excess moisture then chop finely and place in a bowl. Add the ricotta to the spinach and mix together. Add the nutmeg, breadcrumbs and Parmesan, and salt and black pepper to taste. Refrigerate until you are ready to fill the pasta parcels. To make the tortelli, cut the dough into four pieces and use a rolling pin or the palm of your hand to flatten a piece to the width of your pasta machine. Starting at the widest setting, run the pasta dough through twice. Reduce the setting by one notch and run it through twice again. If the dough feels sticky, add a little flour, but not enough to dry it out. Run it through the machine twice on each notch until you get to the narrowest notch. Repeat with the remaining dough. Using a serrated pastry wheel, cut the dough into long strips 10cm wide. Put a heaped teaspoon of filling at intervals along the strip, about 2.5cm apart and about a third of the way from the long side of the strip nearest to you. Brush in between each mound of filling with egg wash. Fold over the side of pasta nearest to you. Carefully press down around each mound to get the air out. Brush the top third of the strip with egg wash and fold it back down over the mounds, again pressing down with your cupped hand. Using a serrated pastry wheel, cut out individual tortelli. Boil in salted water for three minutes. Drain and serve immediately with a drizzle of olive oil and extra Parmesan.