Lemon Ricotta Tortelloni – q.b. Cucina

Ingredients

• 360 grams (2 ¾ cups) of 00 flour
• 4 eggs, at room temperature
• 1 ¾ cup (1 pound) fresh whole milk ricotta, drained
• Pinch of ground nutmeg
• 1 teaspoon lemon zest (from about ½ a lemon)
• 1 cup finely grated Parmigiano-Reggiano or Grana Padano cheese
• Salt, to taste
• Black pepper, to taste