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Tortellini with spinach and ricotta
- 700g/1lb '00' flour, plus extra for dusting
- 3 medium free-range eggs
- , for dusting (optional) semolina
- 200g/7oz spinach
- 200g/7oz ricotta
- 30g/1oz grated parmesan
- large pinch freshly grated nutmeg
- salt and freshly ground black pepper
- small handful of pine nuts
- handful sage
- 50g/2oz butter
- , grated or in shavings parmesan
Directions:View on BBC Food
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