Ricotta Tortellini

• 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. Mash all ingredients in a medium bowl until well blended and smooth. Cover and chill while preparing dough.
2. 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.
3. 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.
4. Using a 3" cookie cutter, cut dough into circles. Spoon 1 rounded teaspoonful of filling into center of each dough. Brush edges lightly with egg white; fold over and press to seal, forming a half-moon shape. Fold and press tips together, moistening with egg white to seal. Transfer to a lightly floured rimmed baking sheet. DO AHEAD: Can be made 6 hours ahead. Cover and chill.
5. Bring a large pot of water to a boil. Season with salt; add tortelloni. Simmer, stirring gently, until cooked through, 2-3 minutes after they begin to float. Using a slotted spoon, divide tortelloni among bowls. Drizzle melted butter over and serve with cheese.

milk, parsley, parmesan, nutmeg, lemon zest, salt, flour, eggs, salt, egg white, unsalted butter, pasta machine, cutter

Taken from www.epicurious.com/recipes/food/views/ricotta-tortellini-365184 (may not work)