Roll the pasta dough out until it is very thin (I roll mine to the #4 gauge on a pasta roller). Cut the dough into 4 1/2 inch squares.

Place the olive oil into a small bowl or cup. Crush the clove of garlic under a large knife so to bruise it and release the flavor. Place the garlic into the olive oil and set aside.

Mix together the ricotta, mozzarella, mascarpone, 1/2 cup Parmesan, breadcrumbs, nutmeg, salt and the pepper.

In a small bowl, mix together the egg and 1 tablespoon water.

Using a pastry brush, lightly brush the edges of the pasta squares with the egg mixture and then place a 1- 1 1/2 tablespoons of the cheese mixture into the center of the square.

Fold the opposite corners of each pasta square over to form triangle shapes. Seal the edges firmly, pressing out any air around the filling,

Take the two points of the triangle that are connected along the fold, brush one side with the egg mixture and then pinch the points together (dust the pasta with flour, cover with foil and refrigerate if you aren't going to cook it right away).

Bring a large pot of water to a boil over high heat. Add 2 tablespoons of olive oil and a teaspoon of salt to the water. Carefully add the tortelloni to the water and cook, stirring occasionally, until tender but still firm, about 4-5 minutes. Using a slotted spoon, gently remove the tortelloni and keep warm in a large bowl or platter.

Cut each of the beets into 4 to six wedges, depending on the size of the beet.

Place the broccoli and peas into the still hot water used for cooking the pasta. Allow them to cook for a minute or two until bright green. Pour out into a colander and drain.

Place the tortelloni in shallow bowls or on plates. Distribute the vegetables amongst the dishes and season with salt and pepper.

Remove the garlic from the olive oil and drizzle the oil over the pasta.

Garnish with the fresh herbs and grated Parmesan.