For the filling:

• Blend all the filling ingredients together. I like to blend the ricotta on it's own first in a mini processor to get it smooth and fluffy before adding the rest of the ingredients. Season to taste, adding more salt and pepper if you would like.
• Put the filling mixture into a piping bag or a snap lock with the corner cut off is fine! Pop it into the fridge. I find when the filling hardens in the fridge it makes it easier to shape the triangoli.
• For the triangoli
• Roll your pasta dough out into sheets, working with a quarter of the dough at a time. I roll to the second to thinnest setting which is 7 on my kitchen aid. You can roll to the thinnest setting if you wish.
• Cut the sheets into 5cm squares. Take a square and put it on the board infront of you like a diamond. Fold the bottom corner to top and press lightly to make a guide line through the middle.
• Pipe a tsp of filling just over the guide line (please see the photos above!)
• Fold the triangoli in half, pressing the edges firmly and trying to get as much air out as you can.
• Once you have pressed the air out it is important to spend some time really pressing the edges down hard to thin them out a bit. Those edges are now two layers of pasta and we want to try and thin them out to a single layer thickness so it cooks evenly.
• Trim the edges with a pizza cutter, knife or fluted cutter.
• Cook in a pot of well salted boiling water for 3 - 4 minutes.