In a large sauce pan add 1 litre of salted water for every 100g of pasta. For 250g add 2.5 litres of water
Bring the water to a gentle boil and carefully place the toretelloni in the boiling water
Cook for 3 – 4 minutes depending on preference
Gently melt lemon butter in a in a frying pan without burning and transfer the tortelloni using a slotted spoon making sure that some of the starchy pasta waster makes into the pan with the lemon butter. (The starchy pasta water is the secret to getting a good coating of the butter on tortelloni). You can always add 1 tablespoon of pasta water after if you would like.
Gently coat the tortelloni with the butter, plate and garnish with Parmesan