Black Love Making Art

I'm sorry but the photo of this dish cooked do not have it 'cause I was not home that night and my children are thought to eat and not to photograph.
The basic preparation and 'the fact of tortelloni you prepare the pasta in a dose of 100 grams of flour and one egg, in this case I made 5 eggs and then I made the filling with 500 grams of ricotta and spinach 500 g (weight and 'reported from spinach boil) Parmesan cheese to taste (I use it a lot!), nutmeg, salt and if you were filling a bit 'soft, add the breadcrumbs. I pulled the dough with a rolling pin (two times) and reached the thickness of the pasta I wanted to split with a knife into squares which I then stuffed, rolled and wrapped for good with a sterile gauze great that I find in the pharmacy, the cosi'evito 'use of towels that do take the taste of detergent to food. I made a nice tegamone boiling salt water and dipped the rolls, when cooked it see 'cause will surface and take the color of your pasta. I waited to cool, cut into one cm slices and put into the pan. For convenience you can dress them with butter and sage sauce, bacon, mushrooms, walnuts and cream sauce and meat sauce 'word lends itself to a thousand solutions. Comodo also be frozen, as I did ...