Elephant's bottoms

Have to load this one from the weekend, of the final stages of preparation of some rather tasty tortelloni stuffed with spinach and ricotta. Caroline made three batches, thinking she was going to freeze some for another day...

Well you guessed, we ate the lot in three sittings. Served with a lemon and basil olive oil type sauce (I'm making that bit up as I can't remember exactly) and just too damn good to leave alone.

I'm a great fan of slow food.