Homemade Spinach and Ricotta Tortellini with Cream Sauce

First, prepare the spinach and ricotta filling: Defrost and thoroughly drain one pack of frozen chopped spinach. In a bowl, combine the drained spinach with 1 cup of ricotta, 1/4 cup of Parmigiano Reggiano, and 1 egg. 

For the tortellini assembly: Using the dough from your previous video, roll out sheets. Place a small dollop of the spinach and ricotta filling onto the dough. Fold the dough over the filling and press firmly to seal the edges. Fold the corners of the half-moon shape over and press them together to form the tortellini shape.

For the cream sauce: In a pan, melt a knob of butter. Add 1/4 cup chicken broth, 1/2 cup heavy cream, lots of Parmigiano Reggiano, a pinch of nutmeg, and a pinch of black pepper. Stir and adjust for consistency and taste.