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1
In a large bowl, combine the flowers, mascarpone, egg, Parmigiano-Reggiano, salt and nutmeg.
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2
Mix well to form a dense but not overly-stiff mixture.
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3
Set aside.
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4
Divide the prepared pasta dough into 3 balls of equal size.
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5
Roll each ball out to the thinnest setting on a pasta rolling machine.
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6
Cut each sheet into 5-inch squares.
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7
Place a generous tablespoon of the cheese and flower mixture in the center of each square and fold each square, corner to corner, to form a triangle.
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8
Fold the other 2 corners together to form the tortello.
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9
Place the tortelli on a sheet tray dusted with flour until ready to cook.
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10
Bring 6 quarts of water to a boil and add 2 tablespoons salt.
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11
In a 14 to 16-inch saute pan, heat the butter until it foams and subsides.
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12
Meanwhile, cook the tortelli in the boiling water for 2 minutes.
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13
Drain the pasta, reserving the cooking water, and add to pasta to the pan with the butter.
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14
Add a splash of the pasta water and the sage leaves and toss over high heat 1 minute to coat and emulsify.
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15
Divide the pasta evenly among 4 warmed pasta bowls, grate Parmigiano-Reggiano over, and serve immediately.
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16
Mound 3 1/2 cups of the flour in the center of a large wooden cutting board.
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17
Make a well in the middle of the flour and add the eggs and the olive oil.
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18
Using a fork, beat together the eggs and oil and begin to incorporate the flour, starting with the inner rim of the well.
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19
As you expand the well, keep pushing the flour up from the base of the mound to retain the well shape.
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20
The dough will come together when half of the flour is incorporated.
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21
Start kneading the dough with both hands, using the palms of your hands.
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22
Once you have a cohesive mass, remove the dough from the board and scrape up and discard any leftover bits.
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23
Lightly reflour the board and continue kneading for 6 more minutes.
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24
The dough should be elastic and a little sticky.
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25
Wrap the dough in plastic and allow to rest for 30 minutes at room temperature.
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26
Roll or shape as desired.
