- 2/3 lb
- ricotta cheese
- 8 Tbsp
- parmigiano-reggiano, grated
- egg yolk
- 1 pinch
Roll out your pasta dough on a floured surface, and cut into 1" to 2" squares.
Place small spoonfuls of the filling on each square, and fold the dough over, corner to corner.
Press the edges together to form a triangle.
Pull the ends of the triangle around your fingertip until they overlap, and press them together.