In Emilia Romagna these delicious sweet versions of stuffed pasta are traditionally made and eaten at carnival time. You can buy them ready-made during the weeks before Lent in good pastry shops throughout the region, where people on their way to work stop for breakfast, dunking tortelli in huge bowls of foamy, milky coffee.
Put the flour on to a board or clean work-surface. Make a hole in the centre with your fist and put in the lemon rind, sugar, vanilla and baking powder. Mix all these ingredients together with your hands. Shape back into a hill shape, make another hole in the centre with your fist and break the eggs into the hole. Add the butter and the liqueur (if using). Knead all this together thoroughly with your hands. Alternatively, prepare the dough in a food processor. If the mixture appears too dry and stiff, add a little wine or water.
Roll out the dough on a floured board or work-surface to a thickness of
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