Make a well in the flour, add the eggs and water, knead and roll out a thin sheet. Roll out the dough and roll it out thinly, dividing it into strips about 8 cm wide and into many small squares. On each of these squares put a little of the filling prepared as follows: boil the spinach, drain it, squeeze it and mix it in a vegetable mill together with the ricotta; then mix the past with the egg, the cheese and a little nutmeg. Place the square with the filling on the palm of your left hand (if you are not left-handed) and with the right hand fold the dough closing the tortello in a triangle, then turn the two corners to form a braid, or rather two tails. Boil the tortelli in boiling salted water for about ten minutes, at least until they come to the surface of the pot. Drain and serve sprinkled with melted butter and grana piacentino cheese to taste. Alternatively you can dress with tomato sauce and cheese or cream and grana cheese.
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