Pour the flour into a cone shape on the work surface, make a dent in the middle and break in the eggs, carefully work the pasta with your fingers adding a few spoonfuls of water. Knead it into an elastic dough (either by hand or with a pasta maker), let it rest for 30 minutes.
In the meantime prepare the filling.
Clean and wash well the greens without draining too much and put them in a pan without any grease or water save for the water remaining on them from the washing, add 2 pinches of salt. Cook for 10 minutes. Drain well and cook in a pan with a spoonful of oil to evaporate all humidity. Let it cool and chop roughly, place in a bowl and mix in the ricotta, eggs, grated cheese, a grating of nutmeg, salt and a grinding of fresh pepper.
Using a rolling pin, start flattening the pasta out, then roll it out into a thin sheet. Work rythmically.
Dust the work surface with flour and roll out the pasta with a rolling pin until it is very thin (about 1 mm. thick) and cut it into 8 cm/ 4" squares.
Put a little filling in the middle of each square and fold over diagonally to form a triangle. Press down well on the edges. Fold the two tips around your index and press them together with your thumb.
You may want to leave pansoti as triangles.
The pansoti should be cooked in plenty of salted boiling water for about 5 minutes (the finer the pasta the less they need). Add a splash of oil to the water before adding the pansoti to avoid sticking. Use a skimmer to remove them and place them directly in the serving dish.
Remember to take out a couple of spoonfuls of the water: you can use it to dilute the sauce.
Pour the sauce onto the pansoti and sprinkle with grated Parmigiano before serving.