Step 1

Place the cheese in a bowl and mix them with your hands into a fine paste with no clumps. You could also do this with a food processor.

Step 2

Roll out a sheet of pasta and cut our circular pieces. I used a 70mm cutter but you could make yours larger or smaller.

Step 3

Place about a teaspoon of the cheese mixture in the centre of each circle.

Step 4

Now fold one of the pasta circles over and pinch the seams together.

Step 5

Fold it over again, as shown above into a perfect tortellini.

Step 6

Repeat until all of the dough is used. The dough can be stored, wrapped in cling film in the fridge for up to three days. The tortellini can be frozen for up to three months. Cook from frozen if you freeze them.

Step 7

When cooking, bring a three litre pot of salt water to a boil. The water should taste like salty sea water.

Step 8

Cook the tortellini in batches. They are ready when they float to the top.

Step 9

Serve with your favourite sauce.