Tortellini are the fiddliest of the filled pastas and the fold is genuinely hard to describe in words — you make a triangle, fold the point back, then wrap the two corners around your fingertip and pinch. Chef Emily demonstrated it about five times from different angles because everybody needed it. Mine were misshapen for the first fifteen and then something clicked. The ricotta filling wants draining first or the moisture makes the pasta split, and the butter sauce is barely a sauce — foaming butter, herbs, and some of the pasta water.
Diego