After making a batch of fresh pasta dough let it rest for at least an hour. During this time you can make a filling for tortellini or another stuffed pasta.
Today I am using a sweet Italian sausage from the market that I have mixed with white onions and Boursin cheese. The filling should be fully cooked before being stuffed in the pasta.
When the dough has had enough time to rest it can be rolled out and prepared for stuffing. Only use enough filling for the pasta to be able to be sealed on all sides. If too much filling is used when stuffing tortellini they will burst when they are boiled.
Now fold the pasta into half moons using a touch of water or egg to make a good seal. The final step is to pull the two ends of the pasta together away from the opening that was just sealed off.
The Finished pasta should be allowed to harden separately before being cooked.