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1
Bring 6 quarts of water to boil and add 2 tablespoons of salt.
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2
In a mixing bowl, stir together ricotta, parsley, Parmigiano, nutmeg and eggs until well blended.
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3
Roll out pasta to thinnest setting and cut into 6-inch squares.
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4
Place 2 tablespoons ricotta mixture in the center of each square.
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5
Fold opposite corners of each square together and press firmly to seal and form a triangle.
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6
Bring opposite points of the triangle together to form a ring and press firmly to meld the ends together.
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7
Continue until all pasta is done.
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8
Drop tortelloni into boiling water and cook until tender, about 8 to 9 minutes.
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9
Meanwhile, melt butter and sage together in a 12 to 14-inch saute pan over medium heat, being careful not to brown.
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10
Drain cooked tortelloni and gently pour into pan with butter and remaining cheese and toss gently over medium heat.
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11
Place in warm serving bowl and serve immediately.
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12
Make a mound of the flour in the center of a large wooden cutting board.
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13
Make a well in the middle of the flour and add the eggs, oil and any other flavoring you choose.
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14
Using a fork, beat together the eggs, oil and flavorings and begin to incorporate the flour starting with the inner rim of the well.
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15
As you expand the well, keep pushing the flour up to retain the well shape.
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16
Do not worry that this initial phase looks messy.
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17
The dough will come together when 1/2 of the flour is incorporated.
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18
Start kneading the dough with both hands, using the palms of your hands primarily.
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19
Once you have a cohesive mass, remove the dough from the board and scrape up any left over crusty bits.
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20
Lightly flour the board and continue kneading for 3 more minutes.
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21
The dough should be elastic and a little sticky.
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22
Continue to knead for another 3 minutes, remembering to dust your board when necessary.
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23
Wrap the dough in plastic and allow to rest for 30 minutes at room temperature.
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24
Note: do not skip the kneading or resting portion of this recipe, they are essential for a light pasta.
