Ricotta Spinach Tortellini Filling

Ingredients:

- 1/2 cup ricotta cheese
- 1/4 cup grated Parmesan
- 2 tablespoons chopped spinach
- 1 egg
- 1/4 teaspoon ground black pepper
- 1 pinch freshly grated nutmeg

- fresh pasta recipe (which we did not try, but recipe follows)
- 1 egg mixed with 1/2 teaspoon water

Directions:

In a bowl, combine the first 6 ingredients.

Using the fresh pasta recipe, roll out the dough either by hand or by machine. Cut into 3- or 4-inch rounds with a cookie cutter.

Place 1/4 teaspoon filling into the center of each round. Brush egg wash on the bottom half of the round; fold over to seal. Fold back around your finger and turn down the edge to form a tortellini.

In a half gallon of rapidly boiling salted water, add the tortellini in batches. Cook for 3-5 minutes, or until tortellini floats to the surface. Remove to a strainer to drain.

Recipe for fresh pasta:

- 3 cups flour
- 2 large eggs
- 3 tablespoons water
- 1 teaspoon olive oil
- 1/2 teaspoon salt

On a clean surface, make a well with the flour.

In a measuring cup, mix the eggs, water, oil, and salt.

Pour the wet mixture slowly into the flour. Mix with 2 fingers until all of the wet is incorporated. Do not force the dough to take all of the flour.

Form the dough into a disk and cover with plastic wrap. Refrigerate for 1 hour.

Follow directions for machine rolling.