Tortelloni

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Ingredients

4 cups sheep's milk ricotta

2 bunches Italian parsley, finely chopped to yield 1/2 cup

1 cup grated Parmigiano-Reggiano plus 1/4 cup

1 teaspoon freshly grated nutmeg

3 eggs

1 recipe basic pasta (recipe follows)

6 tablespoons butter

10 sage leaves

FRESH EGG PASTA

3 1/2 cups unbleached all-purpose flour plus 1/2 cup

4 extra large eggs

1/2 teaspoon olive oil

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