For the Tortelloni Dough:

14 oz (397 g) all-purpose flour

4 large eggs, room temperature

2 tsp Kosher salt

For the Filling:

1 cup (248 g) fresh ricotta

2 packages frozen spinach, thawed and drained

1/2 cup (118 g) Parmigiano-Reggiano, freshly grated

1/2 tsp Kosher salt

1/4 tsp freshly ground black pepper

1/4 tsp freshly grated nutmeg

For the Sauce:

1 stick (113 g) unsalted butter

4 fresh sage leaves

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Prepare the Filling: Cook the frozen spinach in a skillet over medium heat for about 5 minutes until defrosted. Drain well and squeeze out excess water. In a food processor, combine spinach, ricotta, Parmigiano-Reggiano, nutmeg, salt, and pepper. Blend until smooth and creamy. Set aside.
Make the Dough: On a clean surface, mound the flour and create a well in the center. Add the eggs and salt, then gradually mix with a fork until a dough forms. Knead for 5–7 minutes until smooth and elastic. Wrap in plastic wrap and rest for 30 minutes.
Roll the Pasta: Cut the dough into smaller portions and flatten each piece. Using a pasta machine, roll the dough starting from setting #1 and gradually work up to #6, dusting with flour as needed. Cut the sheets into 3-inch squares.
Assemble the Tortelloni: Place 1 teaspoon of filling in the center of each square. Brush edges with water, fold into a rectangle, seal tightly, and bring corners together to form tortelloni. Pinch to secure.
Cook the Pasta: Bring a large pot of salted water to a boil. Add tortelloni and cook for 3–4 minutes, or until they float to the surface.
Prepare the Sauce: Melt butter in a skillet over medium heat. Add sage leaves and cook for 3–4 minutes until fragrant and slightly golden.
Combine: Transfer cooked tortelloni to the skillet and toss gently to coat with the sage butter. Serve immediately with extra Parmigiano-Reggiano, cracked pepper, and torn sage leaves.

Add lemon zest to the filling for a bright flavor twist.

For a vegan version, use dairy-free ricotta and olive oil instead of butter.

Freeze uncooked tortelloni in a single layer and cook directly from frozen.

Do not microwave leftovers; reheat gently in butter or olive oil.

Roll pasta thinly to ensure delicate texture—aim for pasta machine setting #6.