Ricotta Tortellini

Ingredients

• •20 ounces whole-milk ricotta
• •⅔ cup minced fresh flat-leaf parsley
• •½ cup finely grated Parmesan
• •1 teaspoon freshly grated nutmeg
• •1 teaspoon lemon zest
• •¼ teaspoon fine sea salt
• •2 cups all-purpose flour
• •3 whole large eggs
• •½ teaspoon fine sea salt plus more
• •1 whole large egg white, beaten
• •¼ cup unsalted butter, melted
• •¼ cup Finely grated Parmesan
• •1 piece Stand mixer
• •1 piece Pasta machine
• •1 piece 3" round cookie cutter

Cooking Instructions

1. 1.

   Mash all ingredients in a medium bowl until well blended and smooth. Cover and chill while preparing dough.

   10 min

2. 2.

   Place first 3 ingredients in bowl of a stand mixer with a dough hook. Mix at low speed until dough pulls away from side of bowl, about 4 minutes. Place on work surface; knead until smooth, adding water by teaspoonfuls if dry, 2-3 minutes (dough is fairly stiff). Divide in 4, flatten, wrap in plastic, and chill for 30 minutes.

   37 min

3. 3.

   Working with 1 dough round at a time, run dough through widest setting of a pasta machine. Fold in half; run through machine. Repeat 7 times. Roll through machine without folding, decreasing width setting after each roll, until 1/16" thick. Transfer to a floured surface.

   15 min

4. 4.

   Using a 3" cookie cutter, cut dough into circles. Spoon 1 rounded teaspoonful of filling into center of each dough. Brush edges lightly with egg white; fold over and press to seal, forming a half-moon shape. Fold and press tips together, moistening with egg white to seal. Transfer to a lightly floured rimmed baking sheet. DO AHEAD: Can be made 6 hours ahead. Cover and chill.

   30 min

5. 5.

   Bring a large pot of water to a boil. Season with salt; add tortelloni. Simmer, stirring gently, until cooked through, 2-3 minutes after they begin to float. Using a slotted spoon, divide tortelloni among bowls. Drizzle melted butter over and serve with cheese.

   15 min