Instructions: Bring 6 quarts of water to a boil and add 2 tablespoons of salt.

Roll pasta into sheets on thinnest setting of pasta roller and set on board covered with damp kitchen towel. In a large bowl, make the filling by mixing thoroughly the ricotta, parmigiano Reggiano, eggs, nutmeg and chopped parsley. Season with salt and freshly ground pepper then set aside.

To make the tortelloni cut the pasta into 3" squares four at a time, so the pasta doesnt dry out. Place an ample teaspoon of the filling in the center of each square and fold point to point to form a triangle. Bring the two ends together to form a large tortelloni or ring shape, sealing points together with pressure. Continue until all are shaped, holding finished tortelloni on a cookie sheet covered with a kitchen towel.

Melt butter with sage leaves and set aside.

Drop pasta into boiling water and cook until tender, about 3 to 4 minutes. Turn off heat and using a slotted spoon or spider, remove tortelloni from water and place in pan with butter, sage and parmigiano, tossing gently over medium heat until well-coated. Pour into large serving bowl and serve immediately.

This recipe yields 6 servings.

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