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Start kneading the dough with both hands, using the palms of your hands primarily. Once you have a cohesive mass, remove the dough from the board and scrape up any left over crusty bits. Lightly flour the board and continue kneading for 3 more minutes. The dough should be elastic and a little sticky. Continue to knead for another 3 minutes, remembering to dust your board when necessary. Wrap the dough in plastic and allow to rest for 30 minutes at room temperature. Note: do not skip the kneading or resting portion of this recipe, they are essential for a light pasta.
Bring six quarts water to boil and add 2 tablespoons salt. Place tortelloni in boiling water and lower heat to high simmer. Meanwhile, bring cream to boil in 1 quart saucepan. Remove from heat, add remaining 1/2 cup Parmesan, yolks and nutmeg and stir through. Drain tortelloni and place into 12inch to 14inch saute pan with butter and reserved radicchio and simmer over low heat. Place 3 tortelloni on each plate, spoon 2 tablespoons fonduta over the pasta and serve.