Tortelloni with spinach and ricotta

Chop onion and garlic and fry in olive oil, then add defrosted and drained off spinach and fry for a few minutes. Cool down and afterwards stir with ricotta cheese. Pour the flour on the pastry board, shape a hole in it, then break eggs into the flour and knead everything until smooth. The pasta dough is ready when after ca. 20 minutes of kneading it has visible air bubbles after slicing. Roll out the dough to a thin cake, cut the cake in 4 cm squares and place in the middle of each square stuffing. In the end fold them into triangles, then wrap around the finger two corners of the triangle and stick them together; shape tortellonis. Boil in salted water for ca. 3 minutes after their rise to the water surface. Serve with in the pan melted butter.