Spinach and Potato Tortellini

For the filling: Melt butter in a pot. Add pancetta and garlic and cook over medium heat. Peel potato and press through a ricer. Combine potato, pancetta mixture and egg. Season with salt, plenty of pepper and nutmeg.

For the dough: Rinse spinach and blanch for 3-4 minutes. Drain and squeeze out thoroughly. Mince spinach and squeeze again, making it as dry as possible.

Combine flour, spinach, eggs, 80 ml (approximately 0.5 cup) of water, olive oil and 1 teaspoon salt. Knead into a smooth dough. Shape into a ball, wrap with a kitchen towel and let it rest for 30 minutes at room temperature.

Thinly roll out dough on a floured surface or process through a pasta machine. Use a cookie cutter to cut out 6 cm (approximately 2 1/3 inch) disks of dough. Add a bit of filling to each, then fold over to form a crescent. Shape crescents into tortellini and let rest on a floured kitchen towel for 1-2 hours.