1. Make quarters out of the pasta dough. Working on one portion at a time while keeping the others covered, roll the dough through a pasta roller on thinner settings until you get a paper-thin sheet of pasta.
2. Using a 3-inch round cutter, split the sheet into rounds, spacing them as closely as possible. Roll the crumbs into a sphere and store them with the leftover dough pieces for subsequent re-rolling. Fill every round of pasta with one spoonful of the filling. To moisten the edge of the circle, dip your finger into the bowl of water and run it along the round’s edge.
3. Fold the dough in half to make a half-moon shape, then join the two corners to make a round-shaped bonnet. To seal, press firmly. Toss the dough with flour and place it on a well-floured baking sheet. Replicate this procedure with the remaining dough pieces, bunching up the scraps as needed.
4. Divide the spaghetti sheet into 3-by-3-inch squares. Fill each pasta square with one spoonful of the filling. Run your finger along with two corners of the square after dipping it in the dish. Shape the square into a triangle by squeezing the top area together and folding the sides inward.
5. Square Tortellini #1:To make a kerchief shape, join the lower two points of the triangle. To seal, press firmly. Toss the dough with flour and arrange it on a well-floured baking sheet. Replicate this procedure with the remaining dough pieces.
6. Square Tortellini #2:Push the filler pocket upward toward the triangle’s peak. Place the filling pocket against your pinky finger’s nail and loop the two edges around your finger. To seal, press firmly. Toss the dough with flour and lay it on a well-floured baking sheet. Repeat this process with the remaining dough pieces.
7. Bring a large pot of water to a boil; make sure it contains a tablespoon or two of salt in it. With a slotted spoon, drop the tortellini pieces into the boiling water, one piece at a time. To keep the tortellini from adhering to the saucepan or each other, stir the pot occasionally. Cook the tortellini for 5 minutes or until all of the pieces have risen to the water’s surface. Taste one to see if it’s done.
8. If you’re not going to cook the tortellini right away, freeze them on a sheet pan and then move them to a freezer-safe container. Tortellini can be stored for up to three months. You can cook them straight out of the fridge, but add a minute or two to the cooking time.

If you’d like to see more ideas for tortellini-based recipes, we recommend this video recipe for you to watch.