Bring a large pot of lightly salted water to a boil. Add parsley, and blanch for 30 seconds. Rinse under cool water and drain well. Gently squeeze out excess moisture, and finely chop. In a large sauté pan over low heat, melt 2 tablespoons of butter, add parsley, and sauté for 5 minutes. Season with nutmeg and salt to taste, and allow to cool. In a large bowl combine parsley, ricotta, 3/8 cup of Parmigiano-Reggiano, and 1 egg. Mix well, and set aside. Pour the flour onto a clean work surface, and make a well in the center. Add remaining 4 eggs to the well, and gradually work the flour into eggs to make a cohesive dough. If dough seems too dry, work in a few drops of water. Knead dough until smooth. Using a pasta machine, roll dough into very thin sheets, no thicker than 1/8 inch. Using a 2-inch cookie cutter, cut the dough into disks. To shape tortellini, hold a disk and place a teaspoon of the parsley filling in the center. Moisten the edge of the disk with water, fold the disk in half, and firmly pinch the edge closed. Bend the pinched edge sideways so that it lies flat. Moisten the two pointed ends, pull them together to form a tight ring, and pinch to close. Repeat with remaining dough and filling. Bring a large pot of lightly salted water to a boil. Add tortellini, and simmer until they rise to the surface of the water, and the pasta is tender, 5 to 8 minutes. Drain well, and transfer to a warm serving bowl. Dice the remaining 4 tablespoons butter, and add to the bowl. Toss gently until the butter is melted. Add remaining 1/2 cup Parmigiano-Reggiano, toss, and serve immediately. Yield: 4 to 6 servings. Special thanks to New York Times for this great recipe!

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