A classic recipe done to perfection: spinach pasta filled with lemony ricotta and topped with a hazelnut pesto. It takes time, but the only tricky element is making sure the tortellini is properly ...

Spinach – about 2 cups of fresh spinach or around 4 ounces. Sausage – feel free to use whichever sausage you prefer, this time I used Beef Sausage. Yellow Onion – 1 medium size yellow onion.