Tortellini with Mascarpone Parmigiano Filling

• Dough for Fresh Egg Pasta Noodles
• 1 cup mascarpone
• 1 cup finely grated Parmigia

Roll out the dough into thin strips. Cut out rounds with a 3-inch cookie cutter. Brush the rounds with water as you work. Combine the ingredients for the filling. Place ½ teaspoon of filling just off-center on the circle of dough, fold the top flap of dough over, creating a half-moon, and pinch together all around. You can serve the pasta like this, in half-moons, or you can seal the edge by fo