Fresh Cheese Ravioli / Tortelloni

Filling:
4 oz Ricotta
1 1/2 cup finely grated low-moisture Mozzarella
2 oz crumbled Panelo Fresco or finely grated Parmigiano/Reggiano

Mix it up in a bowl.

Egg Noodle:
Start with a very clean counter. Your ingredients follow:

1 cup flour
1 egg
1 pinch fine-grind salt
a little water

Plop the flour down on the counter. Push down the mound of flour in the middle so as to form a well for the rest of your ingredients. Sprinkle the salt over the flour, scramble the egg, and put it in the well. Fill one half of the eggshell with water and pour it over the egg. Now, mix it all up with a fork and your hands. Press it out on the counter, adding very small amounts of water if it is too dry, small amounts of flour if it is too wet. You want the dough to pull the dough leavings off the counter when you roll it into a log, but be fully integrated (no clumps of flour in the middle).

After the dough reaches a healthy consistency, roll it into a log, press the log flat, and fold it into thirds. If you have a pasta press, follow the instructions to press out lasagna. If not, grab your rolling pin and get down to business. You want to roll it out as thin as you can, then lightly flour it, fold it into thirds, and press it out again. Repeat this step at least twice, or more if it seems necessary. After the dough has been pressed out as thinly as seems prudent, cut it into small rectangles (ravioli) or squares (tortelloni).

For Tortelloni, place a slightly rounded teaspoon of filling in the center of the dough square. Fold the dough over the filling into a triangle, gently press out excess air. Use the tines of a fork to press the last centimeter of dough together to seal the pocket, flipping the pocket to repeat on the other side. Fold the pocket back upon itself, and press the arms of the pocket together using the fork.

For Ravioli, place a slightly rounded teaspoon of filling to one side of the rectangle. Fold the dough over the filling to form a squarish packet, pressing gently to expel excess air. Use the tines of a fork to press the last centimeter of dough to seal the pocket, flipping the pocket to repeat on the other side.

Cook in boiling water 6-10 minutes, until the noodle tastes right.