1-First, make the ricotta: Heat 6 cups whole milk, 3 cups heavy cream, and 1 teaspoon kosher salt in a pot until it just starts to bubble. Add 5 tablespoons white distilled vinegar, then turn off the heat and stir. Strain through a cheesecloth-lined strainer for at least 1 hour, and refrigerate the curds until firm to get about 1 1/2 cups homemade ricotta.

2-Next, prepare the filling: Combine the 1 1/2 cups homemade ricotta, 1 cup shredded asiago cheese, 1/2 teaspoon salt, 1/2 teaspoon dried basil, 1/4 teaspoon dried oregano, 1/4 teaspoon dried thyme, and 1/2 teaspoon garlic powder in a bowl and mix well. This creates the creamy heart of your tortellini.

3-Then, make the pasta dough: Mix 2 cups all-purpose flour and 1 teaspoon salt, form a well in the center, and add 4 egg yolks and 2 whole eggs. Gradually incorporate the flour into the eggs to form a shaggy dough, then knead until it’s smooth and soft. Cover and let it rest for at least 1 hour or overnight in the fridge.

4-After that, roll the dough: Use a pasta machine or rolling pin to roll it very thin, working in small portions, and keep the sheets covered with floured kitchen towels to avoid drying out.

5-Now, form the tortellini: Cut the dough into about 3.5-inch circles, add about 1 teaspoon of filling in the center, moisten the edges with a bit of water, fold into a half-moon shape, seal, and then bring the ends together to form the classic shape. Repeat until you’re done.

6-Finally, store or cook: Place the tortellini on floured baking sheets and refrigerate for up to 1 day, or freeze for up to 2 months. To cook, boil in generously salted water for about 6 minutes until al dente, then serve with your favorite sauce. The whole process, including prep time of 2 hours and 20 minutes and cook time of 10 minutes, adds up to a rewarding experience.