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In a bowl whisk together your flour and salt.
Make a well and add your eggs.
Knead until you have a smooth ball.
Place back into your bowl and cover with a dish towel for 30 minutes at room temperature.
Mix your ricotta and parmesan together in a small bowl.
Divide your dough into four sections and roll out each pasta dough section on a floured surface. It should be ⅛" thick.
On the bottom half of your pasta dough section spoon on (1 teaspoon) your filling.
Fold over, cut squares, and crimp with a fork.
Repeat for your remaining sections.
Boil a large pot of water and add your pasta.
Cook for 3-5 minutes.
Serve with sauce.