Ricotta Tortellini

Name: Ricotta Tortellini
Ingredients: ["20 ounces whole-milk ricotta", "2/3 cup minced fresh flat-leaf parsley", "1/2 cup finely grated Parmesan", "1 teaspoon freshly grated nutmeg", "1 teaspoon lemon zest", "1/4 teaspoon fine sea salt", "2 cups all-purpose flour", "3 large eggs", "1/2 teaspoon fine sea salt plus more", "1 large egg white, beaten", "1/ 4 cup (1/2 stick) unsalted butter, melted", "Finely grated Parmesan for serving", "Stand mixer", "Pasta machine", "1 3\" round cookie cutter""]"

1 ingredients

1 steps

Ingredients

["20 ounces whole-milk ricotta", "2/3 cup minced fresh flat-leaf parsley", "1/2 cup finely grated Parmesan", "1 teaspoon freshly grated nutmeg", "1 teaspoon lemon zest", "1/4 teaspoon fine sea salt", "2 cups all-purpose flour", "3 large eggs", "1/2 teaspoon fine sea salt plus more", "1 large egg white, beaten", "1/ 4 cup (1/2 stick) unsalted butter, melted", "Finely grated Parmesan for serving", "Stand mixer", "Pasta machine", "1 3\" round cookie cutter""]"

Directions

1

["Mash all ingredients in a medium bowl until well blended and smooth. Cover and chill while preparing dough.", "Place first 3 ingredients in bowl of a stand mixer with a dough hook. Mix at low speed until dough pulls away from side of bowl, about 4 minutes. Place on work surface; knead until smooth, adding water by teaspoonfuls if dry, 2-3 minutes (dough is fairly stiff). Divide in 4, flatten, wrap in plastic, and chill for 30 minutes.", "Working with 1 dough round at a time, run dough through widest setting of a pasta machine. Fold in half; run through machine. Repeat 7 times. Roll through machine without folding, decreasing width setting after each roll, until 1/16\" thick. Transfer to a floured surface.""

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