Tortelloni

On the guide for my pasta customizable pasta cutter, the difference between what is a tortellino and a tortellone lies in 5mm.
At 4.5 cm it says we have a maxi-tortellino, at 5cm we have a small tortellone.

Today we'll start a week dedicated to the creamier and bigger brother of tortellino. The first recipe is the traditional one from Bologna.

Yield: 4-6 servings

Dough

• 400gr flour
• 4 eggs

Stuffing

• 500gr ricotta
• 100gr of spinach leaves, thinly chopped
• 150gr Parmigiano Reggiano or Grana Padano
• salt
• nutmeg

Mix the ingredients and dispose the stuffing in balls on squares 6cm wide.
Close as for the tortellino.

Cook in boiling water until they start to float. Allow them to cook for a couple of minutes. Drain and put in a hot pan with butter and sage (or mixed herbs as in here).
Spread some Parmigiano Reggiano or Grana Padano.