For the Homemade Tortellinis Dough (2 people):
For the tortellinis’ stuffing:
Making the tortellinis:
Some tips before starting: never add flour between the layers, and don’t overload your kitchen counter with too much flour, it will dry your dough and make your folding difficult. You will also need to quickly fold your tortellinis once the dough is ready to not let the dough dry (if it does, it will become brittle which will make the folding difficult). If you are afraid of being too slow for your first try, start by kneading only one half and to the rest later.
I’m using a family pasta maker, but every pasta’s maker is more or less equivalent, the mechanism is always the same. You can shop a similar one to mine here.
You can serve it with some cooked spinach, parmesan cream (you can make it by mixing cream and parmesan), grated parmesan and a pinch of pepper!