Make the fresh pasta. Mix the flours with a pinch of salt, the lightly beaten eggs and two tablespoons of boiling water. Mix with a fork until you have crumbles, then knead until you can shape your dough into a smooth ball. Wrap the dough in plastic film and prepare the filling.

Chop finely the walnuts with a knife. Big pieces of walnuts can pierce the dough of your tortelli. Combine the chopped walnuts with the ricotta and the pecorino romano, then season with a pinch of salt. Your filling is ready.

Cut the dough into 6 parts and roll out one at a time with a rolling pin and a good dusting of flour to prevent the dough from sticking to your table.

Arrange small balls of filling onto the first sheet of pasta: use a teaspoon to have always the same amount of filling. Cover the filling with another sheet of dough and cut the tortelli with a pasta cutter.

Cook the tortelli in boiling salted water. While they are cooking, quickly make the dressing by melting the grated pecorino romano in a non stick pan with the ricotta and one or two tablespoons of the pasta cooking water. Drain the ravioli and put them in a serving bowl. Scoop over the ricotta and pecorino sauce and sprinkle with fresh time leaves. Break some walnuts with your hands and scatter over the tortelli. Now you can bring this glorious meal to the table.