lasagnioli.

Prepare for an extreme lack of thrilling content, but this needs to be written down for repeatability's sake.

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ravioli dough and/or lasagna filling.

dough
2 cups flour
3 eggs
1 tsp salt
water if necessary to combine

Combine flour and salt. Add eggs, work them in with a fork or dough hook of a mixer. Add water if necessary to make this a dough. Form into a ball and knead until smooth. Cover with plastic and let rest for at least 30 minutes, in the fridge is fine. Then roll it out and run through a pasta machine.

filling
250g ricotta
a healthy pinch of freshly ground nutmeg
1 cup parmigiano-reggiano
1/2 egg, beaten

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