Panzerotti are a traditional pasta from the area of Italy from which my mom was born, they are tasty little buddles of fresh pasta with a ricotta and fresh herb filling. They are melt in your mouth good. So simple, so delicious!
Here is a rough guide to making them, with a rough recipe. I use the word "rough" because this is something that has been passed down through generations, actual quanitities don't really exist, it's more a feel for whether you have it right...practice makes perfect!
Create a nest of flour and eggs, whisk briskly together
Knead dough 
We've got the old hand crank pasta machine, feed through once on all five settings
Space evenly on the sheet of fresh pasta, run your finger with water along edge to seal
Lightly press down inbetween each ravioli 
Press down on all edges with a fork to seal
Lay out to dry before placing in boiling water, then enjoy! Pasta Dough:
Eggs
Flour
Pinch or Salt
Olive Oil
Filling:
Fresh Ricotta
Freshly chopped Basil and Parsley
Salt and Pepper
Grated Parmigiano Reggiano
Eggs to bind
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