Put the flour on a work surface and create an opening at the centre where you will put the flour, the sepia and the eggs.

Work the ingredients and once you obtained a dough brick put it in the fridge for about 30 minutes.

In the meantime, start preparing the filling.

In a bowl add the ricotta cheese, the lemon zest and the grated grana Padano, mix them well.

Take out the brick and start working on it.

Cut the brick and put the parts that you’ve cut in the pasta machine to flatten them.

Fill the pasta sheet with the filling, afterwards with a pastry ring cut out the tortelli’s shape and cover it with the other pasta sheet.

Close the edges of the tortello with a fork.

In the meantime, prepare the sauce by browning some cherry tomatoes in a pan filled with olive oil.

Cook and serve the tortelli.