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
  or 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