Spinach-and-Ricotta Tortelli with Browned Butter
The pasta for this tortelli (a larger version of tortellini) is extremely silky and supple, which makes it excellent with the creamy ricotta-and-spinach filling. If there's any dough left over, cut it into noodles, as Marco Canora does, then dry it and store it in bags in the refrigerator to have on hand for last-minute dinners.
A Lesson in Fresh Pasta When making fresh pasta, Canora says to knead the dough until it feels soft and silky, a process that can take up to 10 minutes.
Slideshow:More Great Pastas