Here are some homemade spinach and ricotta tortelloni I made last night.Pasta: 220g flour (140g “00” / 80g semolina) and 200g eggs (2 whole eggs + yolks)Filling: ricotta cheese, blanched spinach, garlic, salt, pepper.by mobbedoutkickflip Pastapasta from scratchWrite A CommentYou must be logged in to post a comment.
