Tortellini

Ingredients: 

Pasta: 

3 cups of flour 

4 eggs 

Filling:

1 cup of fresh ricotta 

1 teaspoon of nutmeg 

Directions:

1. In a large bowl mix ricotta and nutmeg well. Set aside. 

2. Mix flour and eggs. Knead dough and wrap in saran wrap. Place in refrigerator for 30 minutes. Take out. Work with half the dough at a time. Roll out the dough with the pasta machine to the second to last pasta setting. Cut into squares 2 inches by 2 inches. If you want big tortellini cut into bigger squares. 

3. Place a teaspoon of filling into each square. 

4. Fold one corner of the square to the opposite corner until it forms a triangle. 

5. Fold the right arm of the tortellini into the middle. Then take some water on a brush and brush the pasta lightly. Fold the other arm over the brushed part and press slightly. Fold the triangle top over the back until it is facing down.

6. Repeat with remaining tortellini. 

7. Store in refrigerator until ready to cook. Boil a large pot of salted water and when they float to the top they are done.