Ricotta Tortelloni

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20 oz. whole-milk ricotta

2/3 cup minced fresh flat-leaf parsley

1/2 cup finely grated Parmesan

1 tsp. freshly grated nutmeg

1 tsp. lemon zest

1/4 tsp. fine sea salt

2 cups all-purpose flour

3 large eggs

1/2 tsp. fine sea salt plus more

1 large egg white, beaten

1/4 cup (1/2 stick) unsalted butter, melted

Finely grated Parmesan for serving

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