Separate the dough into quarters and roll each section out one at a time, keeping any unused portions covered with plastic wrap to prevent it from drying out.
Roll out the dough to about 1/16th of an inch.
Once the dough is ready, lie it out on a flour dusted surface.
Cut out each circle and place about a half teaspoonful of the filling in the middle of each round. Take your pastry brush, and dip it in the water.
Dampen the edges to seal the dough.
Lift up one side of the circle and fold it down on the other side to form a semi-circle.
Press out any remaining air as you seal in the filling.
Pick up the tortellini wrapper by both corners and bring them in towards each other, working slowly so as to make sure the dough does not break or split.
Tuck one corner behind the other and stick them together using a dab of water if needed.
Place the completed tortellini on a floured baking sheet.
Once the tortellini is formed, you can transfer them to freezer bags and freeze them for later use.