Serves: 6
Total Calories: 614

1/3 cup finely chopped parsley
1 1/4 cups ricotta cheese
1/2 teaspoon salt
1 egg yolks
1 dash nutmeg
Basic Pasta Dough Recipe:
3 cups flour
4 eggs

Combine all ingredients (except dough) in a bowl and mix together. Prepare Basic Pasta Dough. Cut a small piece of dough and work through the pasta machine until you have a very thin sheet of pasta. Cut pasta into 2 1/2 inch circles using a small glass or cookie cutter. Put 1/2 teaspoon filling in the center of each circle. Fold circles in half and press firmly to seal edges to make tortellini. Bend each tortellini around your finger, pressing 1 pointed end over the other. Repeat with remaining dough, rolling out and filling, 1 sheet of pasta at a time. Dust 2 or 3 large plates or trays with flour. Place tortellini on plates or trays. These do not keep so you should plan to cook the tortellini the same day that you make them. Fill a very large saucepan two-thirds full with salted water. Bring water to a boil. Add tortellini. Bring water back to a boil and cook tortellini uncovered until tender but firm to the bite. Drain tortellini and place in skillet with sauce. Add 1/3 cup Parmesan cheese. Toss tortellini and sauce over low heat until sauce coats the tortellini, 20 to 30 seconds. These are great with the butter cream sauce. Serve immediately with Parmesan cheese.

Nutritional Facts:

Serves: 6
Total Calories: 614
Calories from Fat: 22

More Recipes from the Cook'n Italian Cookbook:
Basic Egg Pasta Dough
Basic Spinach Pasta Dough.
COOKING HOMEMADE PASTA
Ravioli with Cheese Filling
Ravioli with Ricotta and Spinach
Strichetti Pasta (Butterfly Pasta)
Tortellini with Cheese Filling
Tortellini with Meat Filling