Bring 6 litre of water to boil and add 2 tablespoons of salt.

In a mixing bowl, stir together ricotta, parsley, Parmigiano, nutmeg and eggs until well blended. Roll out pasta to thinnest setting and cut into 15 cm squares. Place 2 tablespoons ricotta mixture in the center of each square. Fold opposite corners of each square together and press firmly to seal and form a triangle. Bring opposite points of the triangle together to form a ring and press firmly to meld the ends together. Continue until all pasta is done. Drop tortelloni into boiling water and cook until tender, about 8 to 9 minutes.

Meanwhile, melt butter and sage together in a dozen to 36 cm saute pan over medium heat, being careful not to brown. Drain cooked tortelloni and gently pour into pan with butter and remaining cheese and toss gently over medium heat. Place in warm serving bowl and serve immediately.