Put flour and salt in a food processor
and blend for 15 seconds. With machine on, add yolks, egg, and oil. When dough starts to form a ball, remove from processor and finish kneading by hand. Wrap dough
in plastic and let rest in the refrigerator for 30 minutes.
Set the smooth rollers of a pasta maker at the widest setting. Feed dough through the rollers. Reduce setting and repeat process until pasta maker is at narrowest setting. Avoid using too much extra flour, which will make the tortellini hard to close later. Cut pasta sheets
into 2-inch circles or squares. Place a teaspoonful of filling in the center. Fold in half to form a half-circle and bring the 2 points of the half-circle together, curling the tortellini around the finger to form a little 'ring,' pinching edges together. You can freeze until ready to cook.
To cook, drop tortellini
in salted boiling water and cook for 4 to 5 minutes. Strain