Combine flour on a clean surface or in a bowl. Make a well in the center.

Crack eggs into the well.

Using a fork or your fingers, gradually whisk the eggs while incorporating small amounts of flour from the edges of the well. Continue mixing until the dough starts to come together and becomes too thick to mix with a fork.

Once the dough begins to take shape, use your hands to knead it into a smooth, elastic ball. This process usually takes about 5-10 minutes. If the dough feels too sticky, you can add a sprinkle of flour. If it's too dry, you can add a few drops of water.

Once the dough is smooth and elastic, wrap it in plastic wrap and let it rest for at least 30 minutes at room temperature. This allows the gluten to relax and makes the dough easier to roll out.

Heat olive oil in a pan over medium heat. Sauté onion with salt, pepper, and oregano until translucent (5-10 minutes).

Add shredded and chopped turkey, stir to combine, and cook on medium-low for 8-10 minutes. Let it cool completely before you can use as a feeling in your pasta.

Roll out dough into thin sheets using a rolling pin or pasta machine.

Lay the rolled-out pasta dough over the flat surface and using a round cutter or a glass to cut the dough into circles of about 2-3 inches in diameter.

Place a small spoonful of filling in the center, moisten edges with water using your finger or a pastry brush.

Fold the dough circle in half, creating a half-moon shape. Press the edges together to seal, making sure there are no air pockets.

Then, bring the two corners of the half-moon together, overlapping slightly, and press to seal, forming the classic tortellini shape.

Place uncooked tortellini in a single layer on a parchment or foil-lined flat surface. Freeze until solid.

Transfer to a freezer-safe bag or container. Store for up to six months.

Boil salted water. Add frozen tortellini and cook for 3-4 minutes or until they float.

Remove with a slotted spoon and serve with your favorite sauce.