How to make Easy Tortellini

We love fresh Tortellini.  The pasta dough is simple to make and it's a fantastic way to use up those irritating little tubs of leftovers you have loitering around in the fridge.  You can stuff anything inside one but remember it must be previously cooked as the pasta is ready in the time it takes to spell Tortellini correctly (about 2 days in Jarvo's case).

Instructions

Grab your lump of pasta dough, break it into manageable blobs then smack it about a bit until it's sort of flat and then ram it into your pasta machine.  If you don't have a pasta machine then use a rolling pin with lots of flour and pray regularly to whoever you pray to.  Keep folding and feeding the dough back through the machine until it reaches the desired thickness as thin as possible so it cooks quicker but not so thin that you stick your fat fingers through it when making the tortellini

Grab your trusty Lakeland Burger press and cut the dough into circles making sure you have pissed off K by chucking around far more flour than you really need.  Spoon a dob of leftovers onto one half of the dough circle, fold it over and press down around the edge to trap the contents inside in a brave and somewhat manly manner.  The next bit can go horribly wrong so go and get yourself a glass of something helpful. Throw more flour around whilst drinking.

OK, whilst still sober, pull the two pointy ends of the half moon together pinch them together and press down a bit until it stays in shape, flick it to one side, chuck even more flour around and do the same to the rest.  Get some water boiling and whatever sauce you have in mind warming up.  When at boil, add a little salt and drop the pasta.  Cook for around 4 minutes, may be longer depending on the thickness of your pasta so keep an eye on it without fiddling too much or they will break up.  When happy with the pasta, heave it out of the pan with a slotted spoon onto your plates add the warmed sauce and some grated cheese and stuff it down.