Hand-filled tortelloni with creamy ricotta and spinach, inspired by Emilia-Romagna’s artisanal traditions, paired with tangy Pomodoro sauce for a dish that balances lightness with hearty satisfaction.

1. Boil: Bring a large saucepan of water to the boil. Salt the water (around ½ tbsp per litre).

2. Cook Pasta: Add the tortelloni to the boiling water and cook for 3-4 minutes. Stir occasionally to prevent sticking.

3. Heat Sauce: Whilst the tortelloni cooks, warm the Pomodoro sauce in a pan over gentle heat. Add a ladle of pasta water to the sauce.

4. Combine: Strain the tortelloni, add it to the saucepan with the sauce, and toss well to coat.

5. Serve: Sprinkle with handmade parmesan cheese, drizzle with basil oil, and finish with chili oil. Serve immediately!