For the pasta:
3 1/3 cups flour
1/2 cup warm water
Salt to taste
For the filling:
10 1/2 ounces spinach
10 1/2 ounces ricotta
1/2 cup Parmigiano Reggiano grated
Nutmeg to taste
Salt to taste
7 tablespoons butter
2/3 cup Parmigiano Reggiano grated
Prepare the filling by cooking spinach in a pot of boiling water for 2 or 3 minutes. Drain, squeeze out excess water and chop finely. Combine with ricotta, egg, cheese e a dash of nutmeg. Season with salt and pepper to taste.
Prepare the dough. Make a well in flour, add eggs, water and salt and knead until smooth. Cover with a cotton towel or plastic wrap and set aside to rest for 20 minutes. Roll out the dough with a rolling pin or pasta machine to a thickness of less than 1/8 inch.
Cut out 2-inch squares. Place one teaspoon of filling in the middle of each square. Fold squares into triangles, turn the two corners and make a braid, or better, two long, thin tails, rolling them with your fingers. (Take one corner and fold the tip in towards the filling.
Holding the dough in the palm of your left hand, fold in the edge of one side with your right hand and pinch slightly. Continue, alternating sides, to form a braid. Seal the tail at the end).
Boil tortelli in plenty of salted water for 5 minutes. Drain and serve with melted butter and plenty of grated cheese.