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To make tortelloni, trim the pasta sheet to make a straight edge, using a fluted ravioli wheel. Place about ½ teaspoon of filling 1 ½ inches apart in a straight line, about 2 inches away from the straight edge. Pick up the edge and fold it over toward you; this fold covers the many little hills of filling. With the fluted wheel, cut the filled strip away from the pasta sheet, then cut between each mound.