These classic ring-shaped filled pasta are easy to make. Allow the shaped tortelloni to dry a little on a lightly floured/semolina sprinkled tray before cooking.

...Assemble tortelloni

Step by step

1 Cut 5–7cm diameter circles from the sheets of pasta. Spoon a little filling into the centre of each circle.

2 Lightly brush the edge of the pasta with water and fold the circle of pasta into a half-moon shape, enclosing the filling.

3 Fold the ‘open’ edges away from you, bring them together and seal the ends between your fingers.

Note: You can make tortelloni squares rather than circles, folding each square in half diagonally to create a triangle.

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