Prepare the dough by mixing the flour with the water. Add a pinch of turmeric to colour.
Let the dough rest in the fridge, wrapped in a film, for half an hour.
Meanwhile, prepare the filling by frying an onion and a carrot chopped finely, and cook for a few minutes previously boiled chickpeas (or buy them ready-made, if you are in a hurry ). Then blend it all.
In a pot prepare the vegetable broth, by boiling in a liter of water a carrot, a celery stalk, a whole onion and a tomato, with a pinch of salt.
Roll out the dough (thin) on a shelf, with a rolling pin. Then cut out of the squares of 3 cm per side.
At the center of each square put a teaspoon of dough, and give shape to your tortelloni. How?
Here comes the fun: close the square forming a triangle (do adhere to the dough by pressing with the fingers around the ball of stuffing) and together the two ends that are at the base of the triangle around a finger.
(As I am afraid that my explanation is not so clear, here you have a short Youtube video ).
Boil the tortellini in the broth for about two minutes.
Drain, season with olive oil and sage, and serve!