Ricotta Tortelloni
Ingredients
- 20 oz. whole-milk ricotta
- ⅔ cup minced fresh flat-leaf parsley
- ½ cup finely grated Parmesan
- 1 tsp. freshly grated nutmeg
- 1 tsp. lemon zest
- ¼ tsp. fine sea salt
- 2 cups all-purpose flour
- 3 large eggs
- ½ tsp. fine sea salt plus more
- 1 large egg white, beaten
- ¼ cup (½ stick) unsalted butter, melted
- Finely grated Parmesan for serving
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