1. Use a 3 inch round cookie cutter or drinking glass and cut circles out of the pasta dough. 
  2.  Add 1/4 teaspoon of the filling mixture to the center of each circle of pasta dough.
  3. Fold half of the circle over the ricotta to meet the other half. Bring both corners around to the bottom to meet and press them together.
  4. On an a cookie sheet lay a piece of parchment paper and put the tortellini in a single layer, without touching and place in the freezer for 1 hour (this makes them easy to handle keeps them from sticking together).