Tortelloni with ricotta and spinach

On a clean work surface, create a well with the 00 flour and Semolina flour. Crack the Large eggs into the center, add 2 grams of Fine sea salt and the Extra-virgin olive oil.

Using a fork, gently whisk the Large eggs, gradually incorporating the flour from the inner rim of the well. Once a shaggy dough forms, use your hands to knead for 10-15 minutes until the dough is smooth and elastic. Wrap the pasta dough tightly in plastic film and let it rest at room temperature for at least 30 minutes.

Wash the Fresh spinach thoroughly. In a large pot, wilt the Fresh spinach over medium heat with just the water clinging to its leaves. Once wilted, drain the Fresh spinach and squeeze out as much excess water as possible. Finely chop the Fresh spinach.