SPINACH & RICOTTA TORTELLI

While traveling through Emilia-Romagna, I spent an afternoon learning the art of handmade tortelli — delicate parcels of pasta filled with spinach and ricotta, shaped by hand and rooted in generations of tradition.

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Bowl of flour with five raw eggs cracked into the center, with someone holding a fork ready to mix.
A man preparing to make pasta dough with eggs on a floured surface, surrounded by kitchen tools, eggs in a metal bowl, a rolling pin, and a bag of flour, in a well-lit kitchen with a window view outside.
Three women are working together at a kitchen table, preparing yellow dough into strips. The women are focused on their tasks, with one wearing a large hat, another wearing a green cap, and the third in a white coat. The kitchen has pink cabinets and
Person cooking spinach in a black skillet on a stove, using a spatula.
A sheet of yellow pasta dough with four dollops of white filling and a large piece of rolled-out dough on a kitchen counter.
Close-up of a white plate filled with cooked tortellini pasta sprinkled with grated cheese, on a floral-patterned tablecloth, with a silver spoon placed above the plate.