Name: Ricotta Tortelloni
Yield: 12 servings as a first course
Ingredients: 20 oz. whole-milk ricotta; ⅔ cup minced fresh flat-leaf parsley; ½ cup finely grated Parmesan; 1 tsp. freshly grated nutmeg; 1 tsp. lemon zest; ¼ tsp. fine sea salt; 2 cups all-purpose flour; 3 large eggs; ½ tsp. fine sea salt plus more; 1 large egg white, beaten; ¼ cup (½ stick) unsalted butter, melted; Finely grated Parmesan for serving

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(C) Marcus Nilsson - www.marcusnilsson.com

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