Pasta Filled with Spinach and Trout

For the dough, pour the flour on a work surface and make a well in the center. Add the eggs, yolks, oil, and salt and mix with a fork until combined. Knead by hand until smooth and elastic. Wrap the dough in plastic wrap and chill for 1 hour. Place the trout fillets with spinach in a blender and puree. Season with salt, pepper, and nutmeg. Add parmesan, breadcrumbs, and egg and mix well. Roll out the dough thinly on a floured surface. Cut into squares and place a spoonful of filling on each.

Fold in half diagonally, brush the edges with a small amount of water and press the edges firmly together. Cook the pasta triangles in salted boiling water for about 4 minutes. For the garnish, rinse spinach, remove stems and blanch in salted water. Drain, squeezing out excess water and then chop coarsely. Sauté in hot oil  and add a little pasta water.