1. Take pasta dough which has been rolled to second thinnest setting on a pasta machine, or thinly by hand.
2. Cut out rounds of dough with a small round cutter. If you don’t have a round cutter, use a glass and cut around it with a sharp knife.
3. Dampen edge of a round of dough with a little water. Put a teaspoonful of filling in centre and fold edges over to make a semi-circle. Press around filling to seal, making sure no air bubbles remain. These can cause tortellini to burst during cooking. Wrap semi-circle around your finger and overlap ends, pressing down gently to seal. Pull back rounded edge of semi-circle.
4. Repeat with remaining pasta circles. Leave ravioli to dry on a board lined with greaseproof paper, until surface feels leathery.
5. To cook pasta, bring a large pan of salted water to boil. Add tortellini, make sure that each piece has enough room to cook without being overcrowded.6 Reduce heat to a simmer. If filled pasta is boiled too vigorously they can burst. Cook until al dente just tender and filling of pasta is hot. Carefully remove delicate pasta with a slotted spoon.
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White China bistro bowl, Sophie Conran. Classic glass bowl (1 litre), Pyrex. Large FSC® certified beech utility board, T&G; Woodware. Montreux saucepan (2 litres, 18cm), Kuhn Rikon UK. Loft 24-piece dinner set, Zwilling J.A. Henckels. Wooden pastry brush, slotted spoon, biscuit cutter, chef's own.
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
