Tortelli Piacentini

For the pasta:

• 2 cups all-purpose flour (300 g)
• 3 eggs
• 1 pinch of salt

For the filling:

• 14 ounces fresh spinach (400 g)

• 10 1/2 ounces fresh whole-milk ricotta cheese, firm type (not long shelf life) (300 g)

• 4 1/4 ounces grated Parmigiano Reggiano cheese (120 g)

• Salt, to taste

• Ground nutmeg, to taste

• 2 3/4 ounces butter (80 g)

• 2 sprigs of sage

1. Make the fresh pasta dough by combining the flour, eggs, and a pinch of salt. Let the dough rest for 30 minutes in the refrigerator.
2. Blanch the spinach, cool it, squeeze it well to remove excess water, and then finely chop it with a knife.
3. Prepare the filling by combining the ricotta, spinach, Parmigiano Reggiano, salt, pepper, and nutmeg.
4. Roll out the pasta, cut it into diamonds of about 4 inches (10 cm), place the filling on each piece, and fold the tortelli into an ear of wheat shape with a tail.
5. Cook the Tortelli Piacentini in boiling water and then sauté them with a bit of butter and sage.
6. Serve the tortelli garnished with a generous sprinkle of grated Parmigiano Reggiano.

Enjoy your meal!