1 c  Unbleached flour
1 pn Salt
1    Egg beaten
Warm water

Mix flour & salt in a bowl, & make a well in the center. Add the egg &
using a fork begin to incorporate flour from the edges. When the
flour & egg are mixed cautiously add a few drops of water. Dont let
it get sticky. Form a rough ball with the dough & turn out onto a
lightly floured bread board. Add more water by the dropfull to
encourage the dough to remain in a ball, but at this stage it should
still seem stiff & rather dry. Begin to knead, flattening the ball
with the heel of your hand, grasping them at the squashed circle of
dough at a point analogous to 3:00, rotating that point a 1/4 turn to
noon. Still grasping that point, fold the dough over on itself, &
begin the cycle again by flattening the new mound. Continue to knead
in rhythmic, meditative earnest for about 10 minutes. When dough is
firm, warm, smooth & elastic, place it in a clean bowl, cover it with
a damp cloth & let it relax for 45 minutes.

Assembly: Roll out dough [using a pasta machine unless you are more
crazy than I am. I did it once by hand. That was one time too many.]
until very thin [thinnest setting on machine. Thats a 7 on my
Atlas.] Cut it into two & a half” squares. Place a tsp. of filling on
each square. Moisten two contiguous sides of the square with a little
warm water. Fold the other two sides over to meet them, forming a
triangle-shaped ravioli. Pinch the moistened & unmoistened sides
together firmly. Place on a cookie sheet on which you have sprinkled
a little cornmeal or semolina so they dont stick. (They can wait at
room temperature for a couple of hours before cooking.) Cook them in
a large kettle of boiling salted water for 2-3 minutes or until the
sealed edges are barely tender. [You can use a ravioli mold, but the
ravs will be smaller.]