Combine the flour, egg and egg yolk in a bowl, adding water a teaspoon at a time, if necessary, to make a cohesive dough. Knead by hand until it holds together well, then cover with plastic wrap and set aside. Repeat the same procedure, except adding cooked spinach in place of the large egg. Heat the olive oil, garlic and chili in a saute pan over medium-high heat until the garlic becomes fragrant. Add the spinach and nutmeg, stirring to coat, and cook for a minute or two to evaporate any residual liquid. Allow the spinach to cool, then combine it with the ricotta and season to taste with salt and pepper. Cool completely before assembling tortellini. Roll out the pasta to number 1 thickness on a pasta machine and then cut out circles or perfect squares. Place 1/2 to 3/4 of a teaspoon of the prepared filling into the center of the cut out pasta. Fold the edges over to create a seal. If using a square, match the tips to make a trianglular shape. Then, fold the sides over to touch and press together. You may need to use a tiny bit of egg wash to glue the pasta together if it is too dry. Repeat with the remaining pasta until all of the filling is used up. Bring a large pot of salted water to a boil over high heat. Add the pasta once it reaches a rolling boil. Meanwhile, heat olive oil and garlic in a saute pan over medium-high heat. When the garlic becomes fragrant and the oil starts to shimmer, add the mushrooms. Saute the mushrooms with a generous amount of black pepper, agitating frequently with a wooden spoon or tossing to prevent the garlic from scorching. When the mushrooms develop a nicely caramelized surface, add the zucchini and cook through. Add the white wine to the saute pan and cook until reduced au sec or until almost entirely evaporated, then remove from the heat if the pasta is not ready yet. When the pasta is cooked al dente, drain the pasta, reserving 1/2 cup of the cooking water, and toss the pasta and the water into the saute pan. Return the pan to medium-high heat so that the remaining pasta water helps bind some of the white wine and garlic flavor to the pasta and finish the cooking process. Remove the pasta from the heat, gently stir in the cold butter and Parmesan cheese and season with additional salt and pepper, if necessary. Combine all ingredients and season to taste with salt and pepper. Place all of the shredded potato into a large, clean dish towel or piece of cheesecloth. Squeeze out as much of the liquid as possible. The liquid is surprisingly unappetizing and plentiful! Discard. Heat a large non-stick skillet over medium heat with enough vegetable oil to coat the bottom in a thin layer. Even though you’re using a non-stick skillet, it is essential to use a reasonable quantity of oil to fry the potatoes. Take a portion of the shredded potatoes and add to the oil, pressing flat with a spatula. You can make several smaller pancakes or one large pancake to cut afterward. Let the potatoes fry completely undisturbed until the edges become a deep golden brown, then carefully flip and continue to fry until crisped on the other side. While the potatoes are still hot, add a generous pinch of salt to season them. Serve immediately, or allow to cool. They remain crisp for at least 24 hours, though they’ve never lasted longer in the house to determine whether or not longer is viable.