Boil spinach for 5 minutes or so, until very soft. Strain, use a spoon to push all additional water out of the spinach – you’ll want it as dry as you can get it.

Blitz spinach in a food processor until finely chopped, almost a paste. Add 2 cups of flour and the eggs, blitz for 30 seconds, until everything is evenly distributed and crumbly.

Dump dough out onto a floured surface, knead for 2-5 minutes, until soft and elastic.

Shape the dough into a ball. Cover with plastic wrap and allow it to rest for 30 minutes, to relax the gluten. Go ahead and make your filling while waiting!

Combine all ingredients until everything is well incorporated. Cover with plastic wrap and chill until use.

Bring a large pot of water to a boil, salt it well.

Run your spinach pasta through a pasta maker until it is as thing as you can get it. One sheet at a time, transfer pasta to a floured work surface.

Cut pasta into 3″ squares, drop a bit of filling in the middle of each – about ½ tsp.

Use a pastry brush to brush a little whisked egg along the edges of pasta.

Fold each piece in half to form a triangle, pushing out excess air from around the filling as you go. Press to firmly seal edges.

Fold the “top” tip of the triangle down lightly.

Bend ravioli edges backwards, pressing together on the opposite side from the folded down top.

Press edges firmly together to seal.

Transfer tortellini to boiling water in batches, cooking for 3-5 minutes or until they float to the surface. Strain well, serve hot!