Ingredients

　　Place one dough sheet on a lightly floured work surface. Use a 2 1/2-inch round cookie cutter to punch out as many rounds as possible. Drop 1/4 teaspoon of filling in the center of each round. Brush the edges lightly with water and fold into a half-moon, then pinch edges to seal, eliminating any air inside. Wrap the two corners on the folded side around your finger; brush one corner with a little water, then pinch to seal. Brush off any excess flour with a dry brush. Place tortellini on a rimmed baking sheet generously dusted with semolina flour. Repeat with remaining dough and filling.

　　Reprinted with permission from Martha Stewart's Cooking School: Lessons and Recipes for the Home Cook by Martha Stewart. Copyright © 2008 by Martha Stewart. Published by Crown Publishing. All Rights Reserved.Martha Stewart is the author of dozens of bestselling books on cooking, entertaining, gardening, weddings, and decorating. She is the host of The Martha Stewart Show, the Emmy-winning, daily national syndicated program, and founder of Martha Stewart Living Omnimedia, which publishes several magazines, including Martha Stewart Living; produces Martha Stewart Living Radio, channel 112 on SIRIUS Satellite Radio; and provides a wealth of ideas and information on www.marthastewart.com.