Add <quantity>3<unit>tbsp</unit></quantity> of salt to a pot with <quantity>8<unit>cups</unit></quantity> of water and bring it to a boil over high heat. Prepare a bowl full of cold water

Pick <quantity>1<unit>kg</unit></quantity> of spinach leaves

Add the spinach to the boiling water and use a skimmer to submerge. Wait 30s and remove the leaves

Transfer the leaves to the cold water to cool down quickly

Transfer the leaves to a strainer over a bowl. Squeeze them to remove the excess water

Place the spinach leaves in a tall container. Mix with a hand blender on high speed until smooth

Add <quantity>520<unit>g</unit></quantity> of all-purpose flour to a stand mixer bowl

Add <quantity>70<unit>g</unit></quantity> of egg yolk

Add <quantity>200<unit>g</unit></quantity> of the blended spinach

Knead the dough in a stand mixer with a hook attachment for 4m on low speed until it comes together and the spinach is completely incorporated

Transfer to a bowl and dust with all-purpose flour. Press the dough to flatten it a bit. Cover the bowl

Place in the refrigerator for 1h to hydrate. The spinach pasta dough is ready

Add <quantity>1<unit>cup</unit></quantity> of ricotta and <quantity>2<unit>tbsp</unit></quantity> of heavy cream to a bowl

Season with salt and pepper to taste

Add extra virgin olive oil to taste and mix

Transfer the ricotta to a piping bag and cut the tip

Add <quantity>¼<unit>cup</unit></quantity> of the puréed spinach to a tall container

Season with salt and black pepper to taste

Drizzle extra virgin olive oil to taste and add <quantity>1½<unit>tbsp</unit></quantity> of water

Blend with a hand blender on high speed until smooth. The spinach cream is ready

Transfer the Spinach Pasta Dough to a floured work surface and roll it out until <quantity>8<unit>cm</unit></quantity> wide and <quantity>2<unit>cm</unit></quantity> thick

Run the dough through a pasta sheeter and roll it until <quantity>2<unit>mm</unit></quantity> thick. Dust it with flour so it doesn’t stick to the sheeter

Cut the dough with an <quantity>8<unit>cm</unit></quantity> ring cutter

Pipe the ricotta filling in a circle, leaving a <quantity>1½<unit>cm</unit></quantity> ring of dough around it. Place <quantity>1</quantity> egg yolk in the center. Repeat with the rest of the dough

Brush the edges of ½ of the pasta with water and fold it carefully to seal it. Brush both tips with water and press them together into a tortellini shape

Transfer the tortellinis to a floured baking tray and place it in the refrigerator for 1h to slightly dry

Bring a medium-large pot of water to a boil over high heat and add salt to taste

Pick the leaves off <quantity>2<unit>sprigs</unit></quantity> of basil and <quantity>2<unit>sprigs</unit></quantity> of coriander

Pick the leaves off <quantity>2<unit>sprigs</unit></quantity> of tarragon and set them aside

Carefully add the tortellini to the water using a skimmer and cook for 2m

Transfer the tortellini to a baking tray and drizzle with olive oil, shaking the tray to coat the pasta

Plate <quantity>1<unit>tbsp</unit></quantity> of warm Spinach Cream in the center of each plating dish. Use the back of a spoon to create a nest and place <quantity>1</quantity> tortellini in the center

Season the herbs with extra virgin olive oil and salt to taste

Add the herbs to taste on top of the tortellini and finish with black pepper

The green tortellini & spring herbs is ready! Enjoy!