Blend flour and eggs in a food processor until they resemble breadcrumbs.
Knead the dough on a floured surface for 5 minutes until smooth.
Wrap the dough and chill in the fridge for 20 minutes.
Roll the dough through a pasta machine several times until it reaches the penultimate thinness.
Cut the pasta into 9cm circles using a cutter.
Place burrata on each circle, moisten the edges, and fold into ring-shaped tortellini.
Sauté garlic in oil, then add tomatoes and basil for 3 minutes to make the sauce.
Boil tortellini in salted water for 4 minutes until they float.
Wilt spinach in melted butter with a splash of water for 2 minutes.
Toss tortellini in the tomato sauce and serve over spinach with balsamic, cheese, and basil.