Cheese Tortellini for 4 Servings

Instructions:

1. Create a mound of flour on a clean surface and make a wide well in the center. Crack the eggs into the well, add olive oil and salt, and slowly whisk with a fork, gradually incorporating flour from the inner walls.
2. Knead the dough by hand for 8-10 minutes until the texture is smooth, supple, and bounces back when poked. Wrap tightly in plastic and let it rest for 30 minutes to relax the gluten.
3. In a medium bowl, combine the strained ricotta and grated Parmesan. Stir in the beaten egg, nutmeg, salt, and pepper. Mix until the filling is cohesive and creamy.
4. Divide the rested dough into four pieces. Roll each piece into a thin sheet (about 1/8 inch thick) until translucent. Cut the sheet into 2-inch squares.
5. Place a small dollop (about 1 tsp) of cheese filling in the center of each square. Fold the square into a triangle, pinch the edges firmly to seal, then wrap the two bottom corners around your finger and press them together.
6. Bring a large pot of heavily salted water to a rolling boil. Drop the tortellini in small batches and cook for 3-5 minutes, or until they float to the surface.