4 Cups sheep’s milk ricotta
2 Bunches Italian parsley — finely chopped
1 Cup grated Parmigiano-Reggiano — plus 1/4 C
1 Teaspoon freshly grated nutmeg
3 eggs
1 Recipe basic pasta
6 Tablespoons butter
10 sage leaves
Bring 6 quarts of water to boil and add 2 tablespoons of salt.
In a mixing bowl, stir together ricotta, parsley, Parmigiano, nutmeg and eggs until well blended. Roll out pasta to thinnest setting and cut into 6-inch squares. Place 2 tablespoons ricotta mixture in the center of each square. Fold opposite corners of each square together and press firmly to seal and form a triangle. Bring opposite points of the triangle together to form a ring and press firmly to meld the ends together. Continue until all pasta is done. Drop tortelloni into boiling water and cook until tender, about 8 to 9 minutes.
Meanwhile, melt butter and sage together in a 12 to 14-inch saute pan over medium heat, being careful not to brown. Drain cooked tortelloni and gently pour into pan with butter and remaining cheese and toss gently over medium heat. Place in warm serving bowl and serve immediately.