Spinach and Ricotta Tortellini

Wilt the spinach: In a large pot, combine the spinach, water, and a pinch of salt. Cover and cook over medium-high heat until the spinach is completely wilted (about 2-3 minutes). Drain well, then squeeze out as much excess water as possible. Let cool in a colander.

Prepare the filling: In a large bowl, soften the ricotta cheese with a fork until creamy. Finely chop the cooled spinach (or pulse in a food processor). Add the spinach to the ricotta, along with the Parmesan cheese, egg, nutmeg, salt, and pepper. Mix well to combine.

Roll out the pasta: Divide the pasta dough into 6 equal pieces. Keep 5 pieces covered with plastic wrap to prevent drying. Flatten one piece of dough between your palms. Set a pasta machine to its widest setting. Sprinkle the flattened dough with flour, fold it in half lengthwise, and run it through the machine again. Repeat this process 3-4 times, flouring, folding, and passing through the widest setting, until the dough is smooth and even.

Create the pasta sheets: Change the pasta machine to a middle setting and pass the dough through. Then, change the machine to the next-to-last setting and pass the dough through again. Cut the dough sheet in half crosswise. Finally, pass each half through the pasta machine on the thinnest setting to create two long, very thin sheets. Gently transfer them to a lightly floured work surface and trim the edges. Cut each sheet into even rectangles.

Form the tortellini: Cut the dough into 1 1/2-inch squares. Place 1 teaspoon of ricotta filling in the center of each square. Brush the edges with water. Fold the square over diagonally to form a triangle, pressing firmly to seal and squeeze out any air. Stretch the two ends of the triangle and fold them together, wrapping them around your finger to seal. Gently fold back the top corner.

Rest the tortellini: Transfer the formed tortellini to a floured plate or work surface. Repeat the process with the remaining dough and filling. Let the tortellini rest for 30 minutes.

Cook the tortellini: Bring a large pot of generously salted water to a boil. Cook the tortellini in batches until they float to the top and the filling is hot (about 6-7 minutes).

Serve: Drain the tortellini and serve immediately with your favorite sauce, such as a simple butter and sage sauce or a classic tomato sauce. Garnish with extra Parmesan cheese, if desired.