Roll out the pasta dough into sheets of 1 mm thickness. Because the paste must not dry out before it has to be glued together, it is best to go through the entire filling and sealing process one sheet at a time.
Cut square pieces of 3 x 3 cm and pipe a little bit of filling in the middle. Fold triangles and bring the points together. Press them between your thumb and index finger.
Place a pan with some of the stock and bring to the boil. Add the tortellini and cook for 4 to 5 minutes. Let them sit for 4 to 5 minutes after cooking. Place the tortellini in a deep plate or bowl.
Boil the rest of the stock and pour over the tortellini. Serve with some chopped parsley if desired.