Tortelloni with ricotta, spinach and salami

Today's tortelloni are not very different from those presented the first day, I just added some salami and some dried tomatoes, but the result was a stronger taste and a drier filling. Don't put salt in it, or they will become very unpleasant because salami is already very tasty.

Yield: 4-6 servings

Dough

• 400gr flour
• 4 eggs

Stuffing

• 500gr ricotta
• 70gr of spinach leaves, thinly chopped
• 90gr Parmigiano Reggiano or Grana Padano
• 120gr sundried tomatoes, in oil
• 150gr of salami
• nutmeg

 Mince the meat and the tomatoes and mix with the spinach.

Filling on 6cm wide squares.

Cook them in boiling salted water, drain and put in a hot pan with some tomato sauce, add some slices of cheese and garnish with parsley.