I also have my own dishwasher. Miss Thing LOVES washing dishes. How long do I have before she figures out it’s really not all that much fun? I can promise you I won't be the one who breaks the news.
Okay...back the subject. First, we browned our turkey and added the shallots, peppers, etc. Cook until the shallots are translucent and then drop in the spinach. Because spinach has so much water, I let it cook until most of the liquid has evaporated. It needs to be a little dry. If it’s too wet, you'll end up with squooshy tortellini. No one wants that.
See what I mean? That big bag of spinach cooked down to almost nothing. By the way, I don't worry about pre-chopping the leaves or removing the stems. I used baby spinach, so the stems are pretty tender and it's all going in the food processor with the ricotta anyhow. Besides, all the best spinach vitamins are in the stems. Okay, yeah...I did make up that last part.
Using a pizza cutter or a ravioli cutter, cut the pasta into individual squares. In my case, multiple helpers meant we used both types of cutter. Hence, ours have some straight edges and some zig-zag edges. Whatever. I'm not Martha.