Cut your dough into 4 pieces. Take one at a time and wrap the rest in plastic wrap.
Roll out dough into rectangle.
Fold dough I half and roll out again. Then fold in thirds (like an envelope) and roll flat again.
Repeat the folding 2 or 3 more times.
Roll out into rectangles about 1/4” thick, cover with a kitchen towel.
Repeat with second piece.
Drop 1 TBS filling every 3” or so.
Take a pastry brush and lightly coat the pasta with water.
Top your pasta with the other sheet trying to match up edges.
Lightly press dough around filling, being careful not to press too hard.
Cut your shapes and press the edges to be sure they are sealed.
Cook in salted boiling water for about 3 minutes.
