It's best to prepare the filling first. Like other pasta, you make the dough and prepare it immediately, not leave it to rest. It's easiest to have a machine that you feed the dough through, time after time, until it becomes thin and stretchy. It must then be cut into rectangles of a size large enough to fold in half to make squares. Once done, you spoon the filling onto each rectangle not being too generous. then the edges are dampened, the rectangle folded into a square, the edges pressed together so that you have a closed envelope.
Finally, a fine fork presses a few tiny 'breathing' holes in the pasta. Now you are ready to put on a large saucepan of boiling water into which you carefully place the squares until they are firm and cooked. This doesn't take very long.
