Cut chilled pasta dough quarters (making it easier to flatten when you work with one piece at a time).
Roll out one piece flat, about 0,075-inch. Using a 1.9-Inch (4,5/5 cm) round cutter, cut out rounds, spacing them as close together as possible. (Gather the scraps into a ball and put them with their remaining pieces of dough to re-roll later).
Add about 2/3 teaspoon of the filling into the center, using a piping bag or just a teaspoon.
Brush the half of one round with a little water, using your finger or a small brusher.
Then fold one edge over the filling to the other side and press to seal the edges. Now take the left and right corners and twist them around to meet each other and stick them together, using a dab of water. Toss with a little flour and set aside on floured sheet.
Repeat with the remaining rounds, pieces of dough, re-roll the scraps to make more tortellini.
At this point you can freeze them in batches or cook (and pan-fry) to serve immediately.