The farnese tortelli with butter and sage

03514 TORTELLI of FARNESE and Sage BUTTER INGREDIENTS for 4 PEOPLE for the dough: 250 g flour, 3 eggs, a bit of olive oil. For the filling: 250 g Roman ricotta cheese, 150 g of boiled and chopped spinach, 100 g of mascarpone, 1 whole egg, 1 handful of grated Parmesan, salt, pepper, nutmeg. For the sauce: 80 g melted butter, grated Parmesan cheese. Knead the flour with two whole eggs and one egg yolk, a pinch of salt and a tablespoon of olive oil. Knead dough until it becomes smooth and homogeneous paste. Formed by mixing the filling perfectly the ingredients listed above. Roll out the dough into a thin sheet, cut the squares and the cannoli with the filling. Expect about 12 tortelli per person. Cook in boiling salted water for 5 minutes, drain and place on individual plates. Seasoned with melted butter, Sage and good grated Parmesan. Serve.