Tortelli Maremmani

Ingredients Wheat flour and eggs. For the filling, spinach or nettles, local cheese, ricotta, and spices.

How Made The flour is sifted onto a wooden board and kneaded for a long time with eggs, then the dough is left to rest. It is rolled out with a rolling pin into a thin sheet, which is cut into strips about 5 inches (12 cm) wide. Well-spaced hazelnut-sized piles of filling are placed on half of each strip. The other half is folded over and the pasta is pressed closed around the filling with fingers. A wheel-type pasta cutter is used to cut the strip crosswise at intervals of about 2½ inches (6 cm) to make square ravioli, which are dried and then boiled, a few at a time, in salted water.