Filling 3/4 of dough eggs:
250 gr. nettles boiled (about 500-600 gr. of fresh nettles)
350 gr. ricotta
100 gr. Parmesan
Gather the nettles (only the leaves at the top, are more tender and fresh) in a field away from the smog and using latex gloves !!!
Clean, wash and cook the nettles steam. In this way they will be more dry and do not get wet the pasta.
Once chopped cooked and add them to the ricotta and Parmesan.
Season with salt and put it in a pastry bag.
If the mixture becomes too hard to add 1 or 2 tablespoons of milk.
Roll out the dough, cut the 3/4 cm square. and stuff them with the filling.
How to pack tortelloni.
Cook in boiling salted water for 3-4 minutes.
In a pan heat a little 'oil with sage. Transfer Here tortelloni into the pan and cook them with a little 'cooking water until completely cooked. Remove from heat and stir in the Parmesan.
PS: you can replace the seasoning to taste: butter and sage or a light tomato sauce. Still remain on delicate tastes for not covering the nettle flavor.