Tortellini

Mound flour on a clean work surface and make a well in the center. Crack eggs into the well, add olive oil and salt. Using a fork, beat the eggs gently and begin pulling flour from the inner walls into the wet center, mixing until a shaggy dough forms.

Knead the dough for 8–10 minutes until smooth and elastic, adding flour as needed to prevent sticking. Wrap in plastic and rest at room temperature for 30 minutes.

Sauté spinach and minced garlic in a skillet over medium-high heat for 1–2 minutes until fragrant; transfer to a clean kitchen towel and squeeze out excess moisture.

In a mixing bowl, combine ricotta, parmesan, cooked spinach, nutmeg, black pepper, and optional cooked protein. Season to taste with salt. Set aside.

Divide dough into quarters. Working with one piece at a time (keep others covered), roll out thin on a floured surface to about 1/16-inch thickness.

Cut dough into 2-inch squares using a knife or pasta wheel. Place a small teaspoon of filling in the center of each square. Fold diagonally to form a triangle, press edges to seal, then fold the two corners together to form the classic tortellini ring shape.

Transfer filled tortellini to a lightly floured tray or parchment. Repeat with remaining dough and filling.

Bring a large pot of salted water to a boil. Add tortellini and cook for 3–4 minutes (or 5–6 if frozen) until they float and cook for another minute; drain carefully.

Warm your chosen sauce in a separate pan. Toss cooked tortellini with sauce and butter if desired. Divide into bowls, garnish with fresh parsley and extra parmesan, and serve immediately.