Pour the flour on a work top; make a crater in the middle and pour in the eggs, salt and olive oil.
Gently start to mix all with your clean fingers, adding a bit of flour at the time.
Once all has been mixed, knead the dough for about 5 minutes then rest in the fridge for about 2 hours.
Using a rolling pin, make the dough flat and start to pull it through the pasta machine, each time lowering the setting until you reach the desired thickness.
Cook the spinach in a pot over medium heat; remove from the pot and squeeze them to remove excess water.
Chop them and mix them with the ricotta; add salt and pepper, the nutmeg and the grated Parmigiano Reggiano. Refrigerate.
Once your past is pulled to the desired thickness, cut rounds of pasta with a cutter; with a brush, put some egg yolk over half the dough, put a little nugget of spinach and ricotta in it and fold it.
Once you have enough, put them in the fridge.
In a medium pot, bring the chicken stock to boil, then turn down to simmer.
Add the grated Parmigiano and add the tortellini; it will take about 4-5 minutes for them to cook.
At that point, add the chopped parsley in the pot.
The tortellini are served in a bowl, with the stock.
