Potato tortelloni with ricotta and spinach, butter and sage

I mix 150 g cooked, finely chopped spinach with ricotta, Parmigiano, salt and pepper.

Filling is ready.

Boil skin-on potatoes as usual, or microwave peeled 500 g potatoes in pieces with water and salt for about 20 minutes, then drain.

I rice hot, spread to cool so less flour is absorbed, then add salt, pepper, lightly beaten egg and flour.

I mix quickly, adding flour if needed for potato quality, to firm but not hard dough, slightly firmer than gnocchi. I roll on floured surface.

I cut discs with a 12 cm cutter.

I fill with a knob of filling and close with ravioli tool or fork, sealing very well.

I prepare all, floured above and below.

I lightly fry butter, oil and sage. I boil tortelloni in salted water a few at a time; after floating, cook a couple of minutes and drain.

I put in a large pan with some sage butter, Parmigiano and remaining butter.

Prepare ahead and reheat, without overlapping. Serve with melted butter and Parmigiano.