Add the flour and salt into a mixing bowl and make a well. Add ½ cup of water and the mascarpone cheese into the well and mix with a fork or wooden spoon until a loose ball forms.
Transfer the dough out onto the table and knead with your hands for 5 minutes. The dough should be firm and not sticky.
Wrap the dough tightly in plastic wrap and allow it to rest for 30 minutes.
Next, make the filling and the sauce (see instructions below).
After the sauce and filling are ready, prepare to roll out your dough and set a bowl with the remaining water out that you will be using to seal your tortellini.
Lightly flour your work surface and divide the dough in half. Wrap one half in plastic wrap and set aside while you prepare to roll your first piece.
Roll your pasta, according to the manufacturer's instructions, or until it is thin enough to see your fingers through the dough.
For a KitchenAid pasta attachment: start on the largest setting (#1) and pass your dough through the rollers. Next, move the roller to one setting smaller (#2) and pass the dough through again. Repeat until you reach setting number 5.
Once the dough is thin enough to see your fingers through, trim it into 2 equal size rectangles. Cut the rectangles into 2 inch by 2 inch squares.
Scoop your filling into the center of the squares (about 1 teaspoon per tortellini).
Dip your finger into water and wet the outer edgers of the tortellini. Flip one corner of the tortellini and fold over to the other side creating a triangle. Use your fingers to press them tightly closed.
Wet your finger again and press the two bottom tips together to form the ravioli.
When all of the tortellini have been formed, bring a pot of water to a boil. Boil the tortellini for 2-3 minutes or until the tortellini has started to float. Strain from the boiling water and toss in the sauce.