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1
To make the filling: Stir together the ricotta, fontina, grated cheese, and nutmeg in a large bowl.
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2
In a small bowl, beat the eggs with the salt, pour them over the cheeses, and stir everything with a wooden spoon until thoroughly blended and smooth.
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3
Cut the dough in six equal pieces.
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4
Youll make tortellini from one piece at a time; keep the others covered.
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5
Roll the first piece through the pasta machine at progressively wider settings, always keeping it lightly floured, until youve created a long strip, as wide as your machine allows, and a little less than 1/8 inch thick.
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6
Lay out the strip on a lightly floured surface and, with the fluted cutter, cut it lengthwise in thirds, to form three long narrow strips, each about 2 inches wide.
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7
Cut vertically through the strips at 2-inch (or smaller) intervals, forming small squares of pasta.
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8
You should have thirty or more squares in all.
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9
Remove excess bits of dough (which can be kneaded together, rested, and rerolled for more pasta).
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10
Place a scant teaspoon of the filling in the center of each square.
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11
With the pastry brush (or your fingertip) dipped in water, lightly moisten the edges of the squares around the filling.
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12
To form each tortellino: Pick up one square and fold it over on the diagonal, creating a triangle with the filling inside; press the moistened edges together to seal it well.
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13
Next, grasp in your fingers the corners of the base of the triangle (its long side), twist them inward so the points of dough overlap, and pinch them together.
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14
As you make the twist, the stretching of the dough will make the fluted edges and the opposite point of the triangle will pop up, creating the plump hatlike tortellini shape.
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15
Fold and twist the rest of the squares into tortellini; set them in a single layer on a lined and floured tray.
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16
Make more tortellini from the other cut pieces of dough (and the rerolled scraps of dough, too).
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17
Tortellini that you will cook soon can be left on the tray, lightly covered.
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18
Freeze tortellini for future use right on the trays until solid, then transfer them to freezer bags, packed airtight and sealed.
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19
To cook and serve tortellini with marinara sauce for four, you will need seventy to eighty tortellini (eighteen to twenty per serving, depending on pasta size and your guests appetites).
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20
Fill a large pasta pot with well-salted water and bring to the boil.
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21
Pour the Marinara Sauce into a large skillet or saute pan (at least 12 inches in diameter); heat sauce to a simmer when you start cooking the pasta.
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22
Drop all the tortellini into the rapidly boiling water at once, stir, and return to the boil over high heat.
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23
Cook for about 3 minutes (longer if frozen), until the thickest part of the pasta is cooked through and slightly al dente.
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24
Lift them from the cooking pot with a spider, drain briefly, and lay them in the simmering sauce.
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25
Tumble the tortellini over and over for a minute or so, until all are coated and perfectly cooked.
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26
(Loosen the sauce, if it is thick, with hot pasta water, or thicken it quickly over higher heat if necessary.)
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27
Turn off the heat, sprinkle a cup or so of grated cheese over the tortelliniand a flourish of extra-virgin olive oil if you likeand toss gently.
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28
Spoon the tortellini into warm bowls, and serve immediately, with more cheese at the table.
