Enjoy Mirella's nettle tortelloni with asparagus! | Pasta Grannies

Mirella is a busy farmer who makes pasta from scratch most days and this is her recipe for nettle tortelloni, dressed with a modern recipe of blanched and fried in butter asparagus with an optional scattering of crunchy pancetta (she doesn't always bother), because she says 'who has the time to make a ragù in the middle of the week'. Hers simmers for 4 hours..
You can swap the nettles for spinach if your landscape is urban.
1 heaped tablespoon of blanched, squeezed dry, pureed spinach (you can start with frozen if necessary).
4 eggs
500g plus more if necessary 00 flour
For the filling: 300g drained ricotta, 2 tablespoons finely chopped parsley, 100g (to taste) 24 month or older Parmigiano Reggiano, grated. Salt to taste

To serve: 2 bundles fresh asparagus, (around 500g), 30g butter, 25g thinly sliced pancetta.