Ricotta Tortellini

Ingredients

• 20 ounces whole-milk ricotta
• ²/₃ 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
• + 8 more ingredients
• • 3 large eggs
  • ½ teaspoon fine sea salt plus more
  • 1 large egg white, beaten
  • 1/ 4 cup (½ stick) unsalted butter, melted
  • Finely grated Parmesan for serving
  • Stand mixer
  • Pasta machine
  • 1 3" round cookie cutter

1. For filling: Mash all ingredients in a medium bowl until well blended and smooth. Cover and chill while preparing dough. 2. For dough: 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 w...

View full recipe at SpringPad