tortelli with ricotta, butter and sage


modified from mario batali

1 1/2 lbs pasta dough
8 oz fresh ricotta**
(or store bought if you are not an obsessive person like i am quickly becoming)
1 1/2 cups freshly grated parmesan
2 large eggs, lightly beaten
1/2 tsp grated nutmeg
1/4 cup finely chopped italian parsley
zest from 1 lemon grated on a microplane
salt and pepper
4 Tbs unsalted butter
8 fresh sage leaves
4 Tbs cream 

divide pasta into 4 pieces, roll each one out through the thinnest setting a pasta machine.  lay the sheets on a lightly floured work surface and cover with a damp kitchen towel. 
make the filling:  in a large bowl combine the ricotta, 1 cup of parmesan, the eggs, nutmeg, lemon zest and parsley and mix until thoroughly blended.  Season with salt and pepper and set aside.  
cut the pasta into 3" squares, cutting only 4 or 5 at a time. place a generous teaspoon of the filling in the center of each and fold the dough to form a triangle.  press the edges together to seal. bring the two bottom points together and pinch to seal. transfer to a baking sheet lined with a kitchen towel. 
bring a large pot of water to a boil and salt generously.  
meanwhile, make the sauce.  In a saute pan, melt the butter, add the sage leaves and let the butter get a little brown..do not let it burn. add the cream and let simmer just to thicken slightly. 
cook the pasta in briskly boiling water for about 3-4 minutes. using a slotted spoon, drain the pasta well and transfer to the butter sauce.  toss to coat and add the remaining 1/2 cup parmesan and cook over low heat until the pasta is well coated.  serve immediately.
**i sometimes find that regular grocery store ricotta can be a bit watery...i usually drain it for a few hours or overnight in cheesecloth, a colander or coffee filter.