1 cupsting nettles ( spinach can be substitute)boiled, water pressed out
2 to 4tbspwatersee explanation
1 cupfresh cow ricottadrained
1/2 cupgrated parmesan
1/4 cup spinach and beet leavesboiled, water pressed out
Boil and squeeze all the water out of from the sting nettles or spinach. Cool the nettles and chop as fine as you can. Make the pasta dough at least a couple of hours in advance, overnight works best. Mix the flour and the eggs together, add the olive oil and the sting nettles or the spinach if using. With the palm of your hands work the dough until you get a very smooth, bright green and elastic ball. If needed add the water a little at the time. Be carful not to make the dough too wet. Wrap tightly with cellophane, and leave in the fridge to rest at least 2 hours. When ready to make the tortelloni, mix all the filling ingredients in a bowl with a wooden spoon, cream until smooth.
With a pasta machine, or by hand, pull and shape the dough in to long and regular rectangles, the past should be thin but not translucent as it has to hold the shape. Place teaspoons of the filling, spaced evenly on to the dough, leaving about two inches of space all around. Cut in even squares and shape the tortelloni individually by forming a triangle and then pinching and sealing the sides together. Rest on a tray lined with cloth. When ready to serve, cook in salted, boiling water for 3 to 4 minutes. Drain with a slotted spoon and dress with butter and grated parmesan or brown butter, sage and grated parmesan.