Tortelloni with Veal and Parmesan - Tortelloni di spinaci ripieni di vitello e formaggio

Dough

• 300 g plain flour plus extra for dusting
• 70 g frozen spinach defrosted, drained
  of fresh spinach leaves washed, dried
• 2 medium eggs
• 10 g extra virgin olive oil plus extra for serving

Filling

• 50 g Parmesan cheese cut in pieces (2 cm)
• 1 garlic clove
• 50 g onions quartered
• 50 g pancetta
• 30 g unsalted butter diced
• 300 g minced veal broken in pieces
• 1 tsp fine sea salt plus extra for serving
• 2 pinches ground black pepper plus extra for serving
• 1 large egg

Tortelloni

• water for boiling
• fine sea salt for serving