Homemade Ricotta Tortellini Recipe | Epicurious

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 large eggs
• ½ teaspoon fine sea salt plus more
• 1 large egg white, beaten
• ¼ cup (½ stick) unsalted butter, melted
• Finely grated Parmesan for serving
• Stand mixer
• Pasta machine
• 1 3" round cookie cutter