Sanitize all work areas, cutting boards, equipment and sinks used in the preparation of this recipe.
Remove Filling from refrigeration an hour before forming the tortelloni.
Divide Pasta dough in half. Only work with a quarter recipe of dough at a time to preserve moisture and prevent the pasta from drying out.
Using a rolling pin, flatten the Pasta dough while forming it into a rectangular shape.
Using a pasta sheeter, place flattened Pasta dough through on the thickest setting and fold it onto itself into thirds. Repeat this process one more time on the thickest setting.
Fold Pasta dough into thirds twice more on the next setting.
After this step, send stretched dough through pasta sheeter on each setting once, gradually decreasing the thinness until it has reached its thinnest setting.
Pass back through on the thinnest setting twice more.
Trim any uneven ends and measure 3" intervals.
Use a bicycle pasta cutter to cut the dough into 3" squares.
Pipe a quarter sized amount of filling, about 1 oz, onto each square.
Spray a light mist of water onto each square.
Fold one corner of the square diagonally to the other, and seal in the shape of a triangle.
Trim each triangle's edges with a pasta cutter.
Push the bottom edge of the triangle with a finger as to form a dimple and bring the two bottom egdes together toward the front of the triangle and press with pressure to seal.
Repeat this process with each pasta square.
Dust a layer of semolina flour into clean pasta storage containers.
Transfer the tortelloni into these containers, leaving space between each piece.
Dust another layer of semolina flour over the pasta.
Cover, label, date and store refrigerated.
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