Ingredients

• 600 g flour
• 6 eggs
• 400 g ricotta
• chopped parsley
• grated Parmesan cheese
• nutmeg
• butter
• sage

Begin to knead the eggs with the flour, for 1 kg of pasta (about 600 g of flour and 6 eggs). Let the pasta rest overnight.
Prepare the filling by working the ricotta with a sprig of chopped parsley, 1 spoon of egg to tie the ingredients, salt, 1 nice spoon of grated Parmesan and plenty of nutmeg.
Roll out the pasta, cut it into squares, stuffed with an abundant nut of filling and close with a tortello.
For the dressing melt the butter in a saucepan (20 g of butter per head) with the sage leaves, pour over the tortelloni and serve with grated Parmesan cheese separately.

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