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Ricotta Tortellini

['20 ounces whole-milk ricotta', '2/3 cup minced fresh flat-leaf parsley', '1/2 cup finely grated Parmesan', '1 teaspoon freshly grated nutmeg', '1 teaspoon lemon zest', '1/4 teaspoon fine sea salt', '2 cups all-purpose flour', '3 large eggs', '1/2 teaspoon fine sea salt plus more', '1 large egg white, beaten', '1/ 4 cup (1/2 stick) unsalted butter, melted', 'Finely grated Parmesan for serving', 'Stand mixer', 'Pasta machine', '1 3" round cookie cutter']

Mash all ingredients in a medium bowl until well blended and smooth. Cover and chill while preparing dough.
Place first 3 ingredients in bowl of a stand mixer with a dough hook. Mix at low speed until dough pulls away from side of bowl, about 4 minutes. Place on work surface; knead until smooth, adding water by teaspoonfuls if dry, 2-3 minutes (dough is fairly stiff). Divide in 4, flatten, wrap in plastic, and chill for 30 minutes.
Working with 1 dough round at a time, run dough through widest setting of a pasta machine. Fold in half; run through machine. Repeat 7 times. Roll through machine without folding, decreasing width setting after each roll, until 1/16" thick. Transfer to a floured surface.
Using a 3" cookie cutter, cut dough into circles. Spoon 1 rounded teaspoonful of filling into center of each dough. Brush edges lightly with egg white; fold over and press to seal, forming a half-moon shape. Fold and press tips together, moistening with egg white to seal. Transfer to a lightly floured rimmed baking sheet. DO AHEAD: Can be made 6 hours ahead. Cover and chill.
Bring a large pot of water to a boil. Season with salt; add tortelloni. Simmer, stirring gently, until cooked through, 2-3 minutes after they begin to float. Using a slotted spoon, divide tortelloni among bowls. Drizzle melted butter over and serve with cheese.

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