While the dough is resting, prepare the filling. Roughly chop the Parma ham and Parmesan and then blend the two ingredients in a blender to a fine paste.

Then roll out the dough very thinly on a lightly floured work surface. A thickness of 2 mm is ideal.

Now use the rolling pin or a knife to cut out small squares with an edge length of 4 cm.

Place a little less than half a teaspoon of filling in the center of each square.

Then fold each of the squares diagonally to form a triangle. Press the edges together firmly and wrap the ends around your index finger. This creates the typical tortellini shape. You can see exactly how to do it again in the photos below.

Cook the tortellini in simmering, generously salted water until they float to the top. This usually takes 2-3 minutes.