Pasta Dough:
1 cup flour (I used 00 flour and Semolina Flour)
2 eggs
Mix until a dough forms
Once you have a ball of dough, oil it with olive oil and wrap to let rest for 30 minutes at room temperature
Cheese filling:
8 oz. Ricotta cheese (I only had around 7 oz.)
2 oz. low moisture Mozzarella cheese
2 oz. Parmesan cheese
1 egg
Mix all ingredients together until creamy
Roll pasta dough out to desired thickness
Using a small ice cream scoop, scoop the cheese onto the edge of the dough. Fold the dough over the cheese and cut
Put on a greased cookie sheet and bake at 375 degrees for 25-30 minutes. Bake for the first 20 minutes covered with foil. Finish it up uncovered
