Step: 1/12

Place the flour and salt on a work surface, make a well and add the eggs, oil and water.

Step: 2/12

Knead everything to a smooth dough.

Step: 3/12

Shape into a ball and wrap in a damp tea towel. Leave the dough to rest for 30 minutes.

Step: 4/12

For the filling, thaw the spinach, place in a cloth and squeeze out the liquid. Chop finely.

Step: 5/12

Push the ricotta through a sieve, mix with the spinach, Parmesan and egg yolk. Season with salt and pepper.

Step: 6/12

Thinly roll out the dough on a floured surface and cut out 6cm circles.

Step: 7/12

Place a hazelnut-sized portion of filling in the centre of each circle.

Step: 8/12

Brush the dough edges with beaten egg whites, fold over the filling to form crescents and press firmly together.

Step: 9/12

Twist the tips of the pastries and shape round to a classic tortellini shape. Place the tips on top and press together.

Step: 10/12

Bring plenty of salted water to the boil in a pan and cook the tortellini in batches for 4-5 minutes.

Step: 11/12

They are ready as soon as they float to the surface.

Step: 12/12

Remove the tortellini with a slotted spoon and drain well. Melt the butter and stir in the tortellini. Serve garnished with basil and Parmesan.