Step by step

Roll out the pasta into strips and add a little ball of the filling at intervals, as many as you want. Cover with another strip of pasta dough.

Don’t forget a lovely bottle of white wine - perhaps even from Emilia – which goes perfectly with this dish.
This recipe for stuffed tortelli comes from one of the most fertile regions of Italy: Emilia-Romagna and, in particular, the province of Parma.