Place the freshly rolled dough slab on a clean and floured surface. Cut out 2-inch (5 cm) squares because that’s the perfect size for tortellini I think.

Place a dollop of your filling on each square. Again, not too much because you don't want the tortellini to burst open while cooking. I add about ⅓ teaspoon of filling each time.

Then fold the pasta square in half on top of the filling making triangles. Press the sides down well to close.

Flip the pasta triangles over, folding back the top corner.

Then hold the triangle (with the folded top corner side down) between your thumb and other fingers.

Fold one corner over your thumb.

And do the same with the other corner then.

Carefully remove the pasta from around your thumb and then place it on a floured baking tray. Fold the rest of the tortellini. Do this until you run out of dough or filling. Does the dough become too sticky? Put it in the fridge for a minute. Are the edges too dry and hard to close? Brush them with water and try again.