Step 1

Mound all-purpose and cake flours on a clean countertop or cutting board.

Step 2

Use your fingers to make a well in the center of the flour. Add olive oil and eggs to the well.

Step 3

Use a fork to whisk the eggs, drawing in the flour as you whisk, until as much of the flour is incorporated as possible. Then, use your hands to continue mixing until you have a shaggy dough. Use your hands to knead the dough for 10 minutes, and the shaggy dough will gradually become more soft and pliable.

Step 4

Form the dough into a ball shape and transfer to a zip top plastic bag, or wrap tightly in plastic wrap. Set it aside to rest for 30 minutes.

Step 5

Use a bench scraper or butter knife to divide the pasta dough into 2 or 3 equally sized sections. Work with one section at a time, keeping the remaining sections wrapped to prevent them from drying out.

Step 6

Roll the dough as thinly as possible, using a rolling pin or a pasta machine. With a pasta machine, gradually move to smaller settings as you feed it through the roller, until you are able to roll it out on the thinnest setting.

Step 7

Using a 3-inch round biscuit cutter, cut circles out of the pasta sheets. Keep the rounds covered with plastic wrap or a damp paper towel to keep the dough moist. Gather the scraps together as necessary to re-roll and cut out additional circles. Continue rolling and cutting until all of the dough has been used.

Step 8

To a small mixing bowl, add drained ricotta, parmesan, salt, pepper, and parsley. Stir well with a spoon to combine. Place one teaspoon of ricotta mixture in the center of each circle.

Step 9

Working with one circle at a time, moisten a pastry brush or your fingertips with water to brush around the edge of each circle. Fold the dough in half to form a half moon, sealing the filling in the center.

Step 10

Fold the two points of the half moon back so they meet each other, then press the ends together to form the tortellini.

Step 11

Continue for the remaining circles. Sprinkle your work surface with flour as needed to prevent pasta from sticking.

Step 12

Cook fresh tortellini in a pot of heavily salted, boiling water until the pasta floats to the top, about 7 minutes.

Step 13

Alternatively, freeze the tortellini by arranging them in a single layer on a parchment paper lined sheet pan. Place the pan in the freezer. When pasta is frozen, transfer to a freezer-safe storage bag or container and return to the freezer to keep for up to 3 months.