Who said Italians make the best pasta? Anyone can make these little pasta parcels, and here’s how!
1. Start with pasta dough rolled out paper thin, to the thinnest setting on a machine.
Get a cutter about 6cm wide and cut it into neat rounds.
2. Brush some lightly beaten egg on each circle using a pastry brush.
3. Sit a small spoonful of your filling in the middle of each circle.
A meaty bolognese filling is delicious, or try a mushroom filling like Richard uses here.
4. Fold each circle in half and use your fingers to neatly seal all the way around the filling. Work from the filling outwards so you don’t get any air trapped in there.
5. Dab a bit of egg or water on the end of each semi-circle then twist it around your finger and press the wet bit together. It should seal nicely.
6. Once you’ve done all your tortellini, bring a big, roomy pan of salted water to the boil and boil them for about 2 minutes.
Drain them through a colander then serve with some nice sauce or a lovely flavoured butter.
Check out all the recipes featured on Cookery School.