Instructions: In a large bowl, combine the flowers, mascarpone, egg, Parmigiano-Reggiano, salt and nutmeg. Mix well to form a dense but not overly-stiff mixture. Set aside.

Divide the prepared pasta dough into 3 balls of equal size. Roll each ball out to the thinnest setting on a pasta rolling machine. Cut each sheet into 5-inch squares. Place a generous tablespoon of the cheese and flower mixture in the center of each square and fold each square, corner to corner, to form a triangle. Fold the other 2 corners together to form the tortelli. Place the tortelli on a sheet tray dusted with flour until ready to cook.

Bring 6 quarts of water to a boil and add 2 tablespoons salt. In a 14- to 16-inch saute pan, heat the butter until it foams and subsides.

Meanwhile, cook the tortelli in the boiling water for 2 minutes. Drain the pasta, reserving the cooking water, and add the pasta to the pan with the butter. Add a splash of the pasta water and the sage leaves and toss over high heat 1 minute to coat and emulsify.

Divide the pasta evenly among 4 warmed pasta bowls, grate Parmigiano-Reggiano over, and serve immediately.

This recipe yields 4 servings.

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