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Ricotta Tortelloni

David Downie
  • minutes
  • Serves 12

INGREDIENTS

2/3 cup

Flat-leaf parsley, fresh

1 tsp

Lemon, zest

1

Egg white, large

3

Eggs, large

2 cups

All-purpose flour

1 tsp

Nutmeg

1/4 tsp

Sea salt, fine

1/2 tsp

Sea salt plus more, fine

1/4 cup

Butter, unsalted

1/2 cup

Parmesan

1

Parmesan

20 oz

Whole-milk ricotta