Ingredients: – Fresh Pasta (see recipe below) – ½ cup ricotta cheese – ¼ cup grated Parmesan cheese – 2 tablespoons fresh chopped spinach – 1 egg – ¼ teaspoon black pepper – 1 pinch freshly grated nutmeg (or a pinch of ground nutmeg)
Instructions: 1. Roll out your fresh pasta dough into long sheets.
Use a cookie cutter to cut the dough into rounds, choosing sizes of 2, 3, or 4 inches in diameter.
In a medium-sized bowl, combine the ricotta cheese, Parmesan cheese, chopped spinach, egg, black pepper, and nutmeg. Mix everything together well.
Transfer the filling mixture into a zip-top bag and snip off one corner for easy piping of the filling. Pipe about ½ teaspoon of the filling into the center of each round.
In a small bowl, beat together the egg and water to make the egg wash. Brush the egg wash onto half of each round.
Fold the rounds over and gently press to seal the edges. Bring the two ends together and seal with a little more of the egg wash, then fold up the edges to form a tortellini shape.
Place the assembled tortellini on a sheet pan lined with parchment paper dusted with flour to prevent sticking while you work on the remaining tortellini.
Boil the tortellini in a pot of salted water for 3-5 minutes, or until they float to the surface.