Anna Maria Eoclidi’s tortelli caramelle

1.For the pasta dough, mound the flour and a pinch of salt onto a work surface and make a well in the middle. Add eggs and 1 tbsp of water to the well. Using a fork, beat the eggs and gradually incorporate the flour from the sides of the well. Knead, then using a pasta machine, start at the widest setting and feed dough through the rollers, reducing settings notch by notch and feeding and rolling until dough is translucent. Cut pasta into 5cm x 8cm rectangles using a fluted pastry wheel, then place onto lightly floured trays and cover with a damp cloth to prevent drying out.

2.For ricotta and spinach filling, steam spinach and wild greens until wilted, then drain and squeeze out water. Finely chop and transfer to a bowl. Add ricotta, parmesan, egg yolk and season to taste with nutmeg, sea salt and freshly ground black pepper.

3.For beetroot filling, combine all ingredients in a bowl and season to taste.

4.Place a tablespoon of each, alternating the ricotta and wild greens and beetroot fillings, among each piece of pasta. Delicately roll the long edge of the pasta over the filling and gently pinch the ends so it looks like a lolly or bonbon.

5.Bring a saucepan of salted water to boil, add pasta and cook in batches until al dente (3-4 minutes). Using a slotted spoon, transfer to a warm, lightly oiled bowl.

6.Meanwhile, melt butter in a large frying pan over low-medium heat, add sage and cook for 2 minutes. Add drained pasta and cook until pasta and butter are browned (2-3 minutes). Serve immediately, with parmesan.