Spinach Tortellini

For the filling, rinse the spinach and then blanch in boiling salted water for 5 minutes. Drain well and squeeze. Put the spinach in a bowl and shred with 2 forks, then squeeze again to remove water. Mix the ricotta with spinach. Season well with salt, pepper and nutmeg. Add the Grana and egg and stir.

For the dough, mix the flour, eggs, 80 ml of water (approximately 5 tablespoons), olive oil and 1 teaspoon salt in a bowl and knead into a smooth dough. Form a ball, wrap in a kitchen towel and let rest for a good 30 minutes at room temperature. Roll out the dough in portions as thin as possible with a rolling pin on a floured surface or use a pasta machine. Cut out circles measuring 6 cm in diameter (approximately 2 inches). This can be done easily using the edge of a glass. Add a spoonful of filling to each circle and fold in half, pressing the edges together. Take each crescent by the corners and pull lengthwise first and then put corners together to make a tortellini shape. Pinch edges to adhere. Let rest on a floured surface for 2 hours.