Combine all the ingredients in a food processor. Pulse until evenly mixed.
Empty the ingredients onto a work surface. Knead together.
Wrap in plastic and rest for about 20 minutes.
Divide the dough in half.
Working with a pasta roller, pass the dough through the thickest setting. Fold and continue to pass until smooth.
Once the dough has a smooth texture, begin changing the size gradually. Do not fold anymore at this point.
Roll thin. Keep the sheets covered until ready to use.
Cut the sheets into 4 cm/1.5 in squares. Fill with a heaping ¼ teaspoon of ricotta filling. Fold in half to form a triangle, pressing out any air and sealing the edges. Press the two edges together.
Cook fresh or freeze to hold.