How to make
Sift the flour and add the beaten egg. Stir and add a little water. Knead a smooth dough, knead it on a floured surface. Roll the dough out to a thickness of about a little less than 1/8 (1-2 mm). Using a glass with a diameter of 3″ (8 cm), cut out circles.
Gather up all the remaining dough, roll it out and cut it into circles again. To prepare the filling, beat the egg and mix it with crumbled cheese and chopped spinach. Put a little stuffing on one side of each circle of dough and wrap closed with the other side. Gently press the edges and bend to get the shape of the tortellini.
Cook thus prepared tortellini in boiling salted water with a few drops of oil. After 2 minutes, remove them onto a plate.
Blend the cleaned olives with the garlic, parsley, basil and a little olive oil. It turns out kind of like a pesto - use it to pour it over the tortellini in the plate.
