Tortelloni burro e salvia

Method

1. 1 Let the ricotta drain on a sieve for 30 minutes, then mix it with Parmigiano, nutmeg, and one egg yolk.
2. 2 Ricotta must be completely dry; any remaining water will cause the filling to leak out and burst the shell when boiled.
3. 3 Knead the dough with the eggs for 10 minutes, then let it rest for 40 minutes and roll it out to a thickness of 1 mm.
4. 4 Cut the dough sheet into 7 cm squares, place the filling in the center, then fold diagonally and loop the two ends around your finger to form a ring shape.
5. 5 Tortelloni is larger than tortellini, so it needs 5 minutes to boil, not 3 minutes.
6. 6 Melt the butter with sage until it turns chestnut brown, then mix it with tortelloni and sprinkle with Parmigiano and pepper.