Method:

Prepare the Dough:

On a clean surface, make a well with the flour. Crack the eggs into the center, add a pinch of salt, and beat the eggs with a fork. Gradually incorporate the flour into the eggs, then knead the dough for 8-10 minutes until smooth and elastic.

Wrap the dough in plastic wrap and let it rest for at least 30 minutes.

Make the Filling:

In a bowl, combine ricotta cheese, grated Parmesan, finely chopped herbs, and salt and pepper to taste. Mix well until smooth.

Roll the Dough:

Roll out the rested dough using a pasta machine or a rolling pin until it is very thin (about 1/16-inch thick).

Cut the dough into squares (around 2.5 inches per side).

Assemble the Tortelloni:

Place a teaspoon of the ricotta filling in the center of each square.

Brush the edges with a little water, fold the dough into a triangle, and press the edges to seal.

Bring the two corners of the triangle together, folding them around your finger to form the tortelloni shape.

Cook the Tortelloni:

Bring a large pot of salted water to a boil. Add the tortelloni and cook for 3-5 minutes or until they float to the surface.

Remove with a slotted spoon and set aside.

Serve:

Serve the tortelloni with a drizzle of melted butter, a sprinkle of fresh herbs, and a generous dusting of Parmesan. Alternatively, pair with a light cream sauce or a fresh tomato sauce.

Tips and Variations:

Herb Variations: You can mix and match herbs to suit your taste. Fresh basil, sage, or thyme work wonderfully in the filling.

Vegan Substitution: Use dairy-free ricotta and omit Parmesan for a vegan-friendly version.

Freezing: You can freeze the assembled tortelloni on a parchment-lined baking sheet for up to a month. Boil directly from frozen.