Tortellini and Mushroom Gratin

For the tortellini: Mount the flour and a pinch of salt on the work surface, make a well in the center and add the eggs, oil and 2-3 tablespoons cold water. Knead everything into a smooth dough, shape into a ball, cover with plastic wrap and let rest for about 30 minutes.

Thaw the spinach, squeeze and chop finely. Press the ricotta through a sieve, mix with the spinach, parmesan and egg yolk. Season with salt and pepper.

Divide the dough into portions and roll out thinly on a floured surface (or with a pasta maker). Cut out circles about 6 cm (approximately 2 1/4 inches) in diameter, or squares. Put about 1 teaspoon of the spinach filling in the center of each, brush the edges with water, fold each in half and squeeze the edges together firmly. Fold the corners together around your finger so 2 mm (approximately 1/16 inch) overlaps and squeeze together to shape the tortellini.

Bring plenty of salted water to a boil, add the tortellini, simmer for 4-5 minutes and then drain.

Preheat the oven to 180°C (approximately 350°F) on the convection setting.

For the gratin: Rinse the mushrooms and cut into slices. Cut the bacon into small cubes. Rinse, trim and cut the scallions into thin rings. Fry all together in hot oil for 1-2 minutes. Arrange with the tortellini in a baking dish.

Mix the heavy cream, creme fraiche, cheese and eggs. Season with salt, pepper and nutmeg and spread over the tortellini and mushrooms. Bake for about 25 minutes until golden brown.