To prepare the dough for the tortelloni, tip the flour onto a pastry board, form a well and add the eggs in the centre. Knead the dough to a smooth and elastic consistency, cover with cling film and leave to rest for at least 30 minutes. Meanwhile, cook the spinach in a saucepan, adding a pinch of salt. Once cooked, squeeze it well to remove excess water and finely chop. In a bowl, combine the ricotta, chopped spinach, grated Parmigiano Reggiano cheese, a pinch of nutmeg, and salt and pepper to taste. Mix well until the mixture is creamy and well blended.

Roll out the dough on the pastry board with the help of a rolling pin until you obtain a thin sheet. Cut the sheet into 5 cm x 5 cm squares, place a teaspoon of filling in the centre and close forming the typical tortelloni shape, sealing the edges well.

Separately, prepare the dressing. Peel and dice the red turnip and cook it in a pan of boiling water for about 15 minutes, until soft. Drain the red turnip and put it in a blender together with the garlic clove, oil, salt and “Gusto Rotondo” Balsamic Vinegar of Modena.

Cook the tortelloni in plenty of boiling salted water for about 4-5 minutes or until they rise to the surface. Drain and dress with the red turnip sauce.