Tortelli Stuffed with Parsley and Ricotta

Mix parsley, ricotta, grated Parmigiano-Reggiano, salt, egg yolk, and a tiny grating of nutmeg (about 1/4 tsp) until evenly combined. Taste and adjust salt.

Make yellow pasta dough by the machine method or hand-rolled method. Cut into 2-inch squares and stuff with the ricotta mixture. When boiling, add 1 tbsp olive oil to the water.