Spinach and ricotta tortellini

Ingredients

• 125g fresh pasta dough
• 50g ricotta
• 50g spinach leaves
• pinch of nutmeg
• 20g parmesan, grated
• 2 tbsp of olive oil
• Salt

Directions:

1. Cook the spinach leaves over a low heat with 2 tbsp water, until the leaves have wilted. 
2. Drain and squeeze out as much water as possible. 
3. Mix with the riccota cheese, along with the nutmeg, parmesan and seasoning.
4. Roll out the pasta dough until thin (number 1 setting on a pasta machine). 
5. Cut out 8 circles about 3 inches in diameter. 
6. Place about a teaspoon in the middle of each circle, fold the pasta over in half, and then shape into a tortellini shape. 
7. Cook in a plenty of boiling, salted water for 3 minutes. 

And enjoy!!