Making Tortellini

Tortellino suggests a small tortello. A tortello is synonymous with an anolino. Anolini are shaped like half-moons. To make tortellini in this fashion:

1. Roll out a sheet of sfoglia to a thickness of 1/16 of an inch.
2. Using a drinking glass or pasta cutter with a diameter of 1½ to 2 inches, cut out discs of sfoglia.
3. Place ¼ to ½ teaspoon of ripieno in the center of each disc.
4. Fold the discs to form half moons, making sure that the front edge does not quite line up with the rear edge. There should be a fraction of an inch of the rear border showing. Press down to seal the edges.
5. To make an individual tortellino, wrap the half moon around the nail of your index finger so that the folded side faces upward.
6. Join the ends of the half moon under your index finger. Press with your thumb to seal them.
7. Set the tortellino on a cloth and make the others the same way. Do not pile the tortellini on top of one another.
8. Continue until you have used up all the sfoglia and ripieno.