Tortelloni di Ricotta

• 250 g egg pasta dough — either simple, or enriched
• 250 g ricotta sheep’s milk (or

Beat together the ricotta, egg yolks and Parmesan by hand and season with salt, pepper and nutmeg to taste.

Roll the pasta relatively thinly (just under 1mm, or the second-thinnest setting on most machines), making sure neither the pasta nor the work surface is floury, and cut into 7cm squares. Spray lightly with water if too dry to stick to itself. Put a piled-high teaspoon (10g) filli