Step 1

Combine the flour and 6 eggs. Knead until the dough (around 2 lbs.) is compact and smooth. Wrap the dough in plastic wrap and let the dough rest overnight.

Step 2

For the filling: Chop a handful of parsley and mix it with the ricotta cheese, 1 Tbsp. of a beaten egg (to bind the ingredients), salt, 1 Tbsp. grated Parmigiano and plenty of nutmeg.

Step 3

Roll out the dough until around 1/16" thick. Cut it into squares. Spoon an abundant tablespoon of the filling into the center of each square; fold over and press to seal form the tortelloni.

Step 4

For the sauce, melt the butter in a small saucepan (1 1/2 Tbsp. butter per person) with the sage leaves. Pour over the tortelloni and serve with freshly grated Parmigiano cheese.