In a bowl combine all ingredients, except for the pasta and egg wash.
Using the fresh pasta recipe, roll out your dough either by hand or by machine. Cut into 3 or 4- inch rounds with a round cookie cutter. Place 1/4 teaspoon into the center of each round. Brush egg wash (on the bottom half of the round and fold over to seal. Fold back around your finger and turn down the edge to form a tortellini.
In half a gallon of rapidly boiling salted water add the tortellini in batches. Cook for 3 to 5 minutes, or until they float to the surface. Remove to a strainer to drain.