Instructions

1. For the broth, in a large Dutch oven combine the parmesan rinds, carrots, celery, garlic, onion, oregano, thyme, bay leaf and salt. Add 8 cups of water and bring to a simmer over medium heat. Reduce the heat to maintain and gentle simmer. Cook, stirring often to prevent sticking, until the flavors have married, about 1 hour and 15 minutes. Skim the surface as needed as oil and scum rise to the top. Strain into a clean saucepan and keep warm.
2. For the pasta, place the 00 flour on the counter in a mound and make a well in the center. Add the egg yolks and egg to the well. Using a fork, break up the eggs and start whisking, gradually bringing flour from the well into the mixture. When the egg mixture begins to form a shaggy dough, switch to working with your hands. Continue to work the four into the dough until the dough no longer sticks to your hands. You may not need all the flour. Continue to knead the dough until it is smooth and pliable like play-do, about 8 to 10 minutes. If the dough feels dry, add 1/2 teaspoon of water at a time while kneading. The dough should spring back slowly when poked. Wrap with plastic wrap and allow the dough to rest for 30 minutes.
3. Meanwhile, prepare the filling. Heat a medium skillet over medium high heat. Add the oil, spinach, pepper flakes and salt and cook, stirring often until almost entirely wilted. Remove from the heat and allow the spinach to continue to cook for 1 minute. Remove to a colander to cool completely. When cool enough to handle, squeeze out the excess moisture from the spinach. Place the spinach in a food processor and pulse a few times to finely chop. Add the ricotta and puree to combine. Add the parmesan and pulse until just combine. Transfer the cheese mixture to a small plastic baggie and keep in the refrigerator until ready to use.
4. Line a rimmed baking sheet with a piece of parchment paper and dust with 00 flour. If using a pasta roller, divide the dough into 2 equal pieces. Press one piece of dough to flatten it to 1/3 inch and dust with 00 flour. Keep the other piece covered with plastic wrap. Starting with the machine set to its widest setting, pass the dough through the rollers. Fold the dough into thirds and pass it through the machine, repeating the process, 2 more times. Continue to roll the pasta dough through the machine, reducing the settings every other time, until you reach your desired thickness, a 6 on a Marcato. Run it through that setting one more time.
5. Using a pizza wheel or a sharp knife, cut the pasta sheet into 2-inch squares. Cut the tip off the resealable bag and pipe a ½ teaspoon size mound of filling in the center of each square. Spritz the edges of the dough with a touch of water if the dough is too dry to stick to itself. Bring one corner to its opposite corner and form a triangle. Pinch the edges firmly to seal in the filling, pressing out any air bubbles as you go. Bring the bottom two points down and around the  index finger of one hand and pinch them together at the bottom, forming a ring. The filling pocket will have a little divot in it. Place the tortellini on the prepared sheet tray. Continue with the remaining dough and filling.
6. Bring a large pot of water to a boil. Season generously with salt. Return the broth to a gentle simmer. Boil the tortellini in the salted water for 3 minutes. Using a pasta spider, scoop the pasta from the water to the broth and simmer another 2 minutes. Serve drizzled with olive oil and showered with freshly grated parmesan cheese. Garnish with chopped basil if desired.