• For the filling:
• 500 gr. / 1.1 lb. ricotta cheese
• 100 gr. / 1 cup grated Parmigiano cheese
• a bunch of minced fresh parsley or boiled and minced spinach
• 2 eggs
• salt, pepper as needed
• a pinch of nutmeg
• For the pasta:
• 300 gr. flour
• 4 eggs
• For the sauce:
• 2-3 tablespoons butter
• 3-4 sage leaves
• a handful of grated Parmigiano Reggiano

Clean and wash the parsley, dry and chop well
or boil the spinach and chop them.
Prepare the filling mixing ricotta and parmigiano
with eggs and parsley or spinach. Add salt, pepper and nutmeg.
Combine everything well with your hands.
Leave it rest for half an hour.

In the meanwhile prepare the dough for the pasta
On a wooden board put the flour and make a hole in the middle. Break the eggs inside the hole.
With a fork stir the eggs and little by little take some flour from the side until it finishes and the eggs absorbe all of it.
Knead the dough with hands and work it for 10 minutes at least
to get a smooth dough. Leave it rest for about 20 minutes.
with the flour and the eggs. 
Roll it and fold it. Put the filling on one half of the pastry, every 1.5 cm, leaving the same space on each side.
Lay the other part of the pastry on it and close one by one,
following the lines created by the filling shape.
Cut them with a pastry cutter.
Cook in boiling salted water for few minutes, until they float up to the top. In the meantime melt butter in a pan with sage leaves.
Add tortelli just drained and stir very carefully.
Serve with grated parmigiano.