Tortelli with the tail

This week we'll see some variations around the traditional tortello from Piacenza, a city in Emilia, closer to Milan then Bologna, although in the same region of the latter.
It's called con la coda because it has a small tail at the end. I've always enjoyed it on Christmas time. My father's family is from Piacenza and, because I'm vegetarian, they always bought a huge box of these tortelli.
They literally melt in your mouth and it's hard to stop eating them.
The dough for the pasta is different from that from Bologna: there is some salt and water. The stuffing changes, too: there is a lot more spinach (or herbs).

Yield: 4-6 servings

Dough

• 400gr flour
• 2 eggs
• water
• some salt

Stuffing

• 300gr ricotta
• 300gr spinach (or herbs or chard) leaves, boiled, squeezed and thinly chopped
• 200gr Grana Padano, grated
• salt
• nutmeg

Put the stuffing on 7-8cm squares of pasta sheet.

Put the square on your left hand, fold the corner facing you upwards with your right thumb. Then, alternatively with the index and the thumb, gently fold the pasta to close the stuffing in.

Cook in boiling salted water, when they float, drain and season with melted butter and grated Grana Padano.