Add all ingredients to a food processor and pulse about 10 times until a crumbly dough forms. You can also use a stand mixer or mix by hand. See recipe notes.
Add crumbly dough to a lightly floured surface and knead until a dough forms.
Knead for another few minutes until a smooth elastic dough forms. Form it into a ball and wrap in plastic to let chill at room temperature for 30 minutes.
Remove from plastic wrap and cut into 4 pieces. Wrap remaining 3 pieces in plastic while you work with 1/4 of the dough.
After the dough has rested, cut it in thirds and keep two covered in plastic while you roll out the first. Flour your work surface and then form the dough into a rectangle and roll it through the widest setting on your pasta roller a couple of times. Gradually lower the setting and slowly roll the dough through in long sheets about 4-5 inches wide and about 1/4 - 1/8 inch thick.
Flour your surface and gently lay the sheet of pasta down. Beat the egg in a small bowl for an egg wash. Flour a baking sheet and set it aside.
Drop small tablespoons of fresh ricotta cheese about 2 inches apart along bottom half of the sheet of pasta. Brush the top of the sheet with egg wash and then gently fold over the filling like a little dough blanket.
With your fingers, gently press around each mound of filling to get any little air pockets out.
With a pasta cutter, cut each mound into squares. Use either your fingers or a fork to gently press around the edges to make sure they're sealed.
Line ravioli on the floured baking sheet while you finish with the rest of the dough.
Freeze on baking sheet and then transfer to freezer bags or cook immediately.