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OK. Welcome back to  part three, part
 three is about filling the tortellini,

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so we're looking at consistent size
 and shape. 

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Well sealed edges 

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for the actual product to be looking good on a plate
 and also the finished product as it is.

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OK, so we have our covered

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shapes 

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and obviously we made them into
 the rounds, on our semolina on the tray.

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I have a little bit of water here
 to seal the edges with.

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And then I have a black pudding,
 mashed potato,

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OK, which we're going to use
 for our filling.

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For this size of our ravioli

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I shall use around about eleven
 to twelve grams of filling.

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So taking them out and making sure
 that we have a consistent size and shape,

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so puting them on the scales is really
 a key part of gaining that consistency.

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We should now 

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start making and shaping 

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our tortellini shape. 

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As they've been on the semolina,
 the semolina is to make it not stick.

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We need the edges to stick. 

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We're going to use a brush
 to brush off the excess semolina,

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so therefore our edges will stick
 and become nicely sealed

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so you can just brush off
 the excess semolina

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Use a finger just to dab around the edge.

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Just to slightly moisten
 the outside of it. 

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Around about halfway,
 you don't need to go all around.

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Going to add in our filling. 

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I'm going to fold over, in our D shape. 

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Making sure,  as we have our filling, we're going to
 make sure that we squeeze all the air out

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so we can start one end and we're going
 to work around it to the other side

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Making sure that we  have a nicely sealed edge. 

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Making sure our filling is nice and full. 

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So we now we have a nicely sealed edge. 

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We have no air pockets in here,
 so therefore 

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we're not going
 to get any seepage from this too.

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We then need to bring this edge
 to here, OK, to form our tortellini shape.

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We're going to use a little dab of water
 just to seal this.

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And also, again,
 brush off the excess semolina

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to make sure it seals. 

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Bring the two edges together 

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to form our tortellini shape.

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And you'd to repeat this process until you have all 
your tortellini shapes done.

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They can now also be stored
 back onto the semolina tray

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and then covered
 so they don't dry out too much.