Tortellini are traditionally stuffed with a meat filling, but mushroom, winter squash, or cheese filling is also good. We recommend doubling or tripling this recipe and freezing the extra.

Prepare:

Use a 2-inch round cutter to cut out rounds of dough. Place ¼-teaspoon filling in the center of each dough round, and fold the round in half, sealing the edges. Bring the two ends of the half-moon together and pinch them together to form a plump circle. Place the shaped tortellini on a floured baking sheet and loosely cover with a damp kitchen towel. Repeat with remaining dough and filling. Dough scraps may be saved and rerolled once. If the dough becomes too dry to seal, dip your finger in a little water and moisten the edges of the dumplings before sealing. Let the tortellini sit on the baking sheet 45 minutes to 1 hour before cooking. Cook as for Ravioli.