Ricotta Tortelloni (Tortelloni Alla Ricotta) | RICARDO

Ingredients

• 1 container (400 g) ricotta cheese
• 2 1/2 cups (175 g) fresh Parmesan cheese, grated, plus more for serving
• 1 egg
• 1 pinch ground nutmeg
• Fine durum wheat semolina, for dusting (see note)
• 1 recipe fresh egg pasta (see recipe)
• 1/2 cup (115 g) unsalted butter
• 2 garlic cloves, halved
• 8 sage leaves
• 1 tsp rosemary leaves, finely chopped, plus more for serving
• 2 tbsp basil leaves, finely chopped
• 1 tbsp parsley leaves, finely chopped