1. Take pasta dough which has been rolled to second thinnest setting on a pasta machine, or thinly by hand.
2. Cut out rounds of dough with a small round cutter. If you don’t have a round cutter, use a glass and cut around it with a sharp knife.
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3. Dampen edge of a round of dough with a little water. Put a teaspoonful of filling in centre and fold edges over to make a semi-circle. Press around filling to seal, making sure no air bubbles remain. These can cause tortellini to burst during cooking. Wrap semi-circle around your finger and overlap ends, pressing down gently to seal. Pull back rounded edge of semi-circle.
4. Repeat with remaining pasta circles. Leave ravioli to dry on a board lined with greaseproof paper, until surface feels leathery.
5. To cook pasta, bring a large pan of salted water to boil. Add tortellini, make sure that each piece has enough room to cook without being overcrowded.6 Reduce heat to a simmer. If filled pasta is boiled too vigorously they can burst. Cook until al dente just tender and filling of pasta is hot. Carefully remove delicate pasta with a slotted spoon.
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White China bistro bowl, Sophie Conran. Classic glass bowl (1 litre), Pyrex. Large FSC® certified beech utility board, T&G; Woodware. Montreux saucepan (2 litres, 18cm), Kuhn Rikon UK. Loft 24-piece dinner set, Zwilling J.A. Henckels. Wooden pastry brush, slotted spoon, biscuit cutter, chef's own.
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