Green Tortelloni With Spinach With Walnut Sauce

Preparation:

Preparation: Peel, wash and boil the spinach for the pastry and for the filling in salted water; squeeze them well until they contain no more water, pass the ones for the pasta package through a vegetable mill twice. Prepare the filling: sieve the ricotta, chop the spinach and ham. In a bowl, mix these ingredients with the grated cheese; tied with the egg yolk, flavored with salt, pepper and a little grated nutmeg. Pour the flour onto the work surface, make a fountain, add the eggs and spinach, knead and roll out the dough. Cut the pastry into squares of 5 or 6 cm on each side, spread a little filling on each square, then fold the pastry over the filling to obtain a triangle. Press your fingers all around the filling to seal the dough, then bring the two opposite corners of the triangle together to give the final shape. Prepare the sauce: toast the kernels just barely in a hot oven, to be able to remove the film that covers them more easily: then pound them well in the mortar together with the pine nuts, so that they become almost creamy. Mix in the grated Parmesan then, stirring constantly, slowly add the oil with a wooden spoon until a semi-thick sauce is formed. Cook the tortelloni in plenty of salted water, drain well; and immediately, very hot, season it with the walnut sauce. You can add chopped fresh parsley if you like.