Piacenza Tortelli

To prepare Piacenza tortelli, first make the fresh pasta. Arrange the flour in a mound and pour the eggs into the center 1; add a pinch of salt and start working with a fork 2, then knead by hand 3.

You should obtain a smooth dough 4; wrap it in plastic wrap and let it rest for half an hour in a cool place. Meanwhile, prepare the filling starting with the spinach: immerse them in boiling salted water 5 and blanch them for a few minutes until wilted 6.

Drain the spinach and transfer them to cold water 7, preferably with ice. Then squeeze them very well 8 and chop them finely with a knife 9.

Place the chopped spinach in a bowl, add the ricotta 10, salt, pepper, and nutmeg 11. Also add the grated Parmigiano Reggiano DOP 12.

Mix well until you get a homogeneous consistency 13. At this point, take the dough that has now rested 14, take a portion of it keeping the rest covered. Lightly flatten the dough with a rolling pin 15.

Roll it out with a pasta machine 16; as you reduce the thickness, fold the dough over itself 17 and roll it out again 18.

You should get a very thin rectangle, about 0.04-0.08 inches thick 19. Cut 2 strips of dough by dividing the rectangle in half lengthwise 20, then cut out diamonds of 4 inches 21.

Fill the diamonds with the spinach filling 22 and close them. To do this, bring one of the two longer points inward 23, then fold the two side points towards the center 24.

Now close the tortello by pinching the dough in the center and moving gradually towards the outside 25. The movement is similar to the closure of culurgiones. Continue in this way until the dough and filling are finished 26; you will get about 40-45 pieces. Place a pot full of salted water on the stove. Meanwhile, in a pan, pour the butter and sage 27. Turn on the heat and let it flavor.

Then cook the tortelli for 5-6 minutes 28, then drain them and toss them in the butter and sage sauce 29. Plate and serve the Piacenza tortelli with plenty of grated Parmigiano Reggiano DOP 30!