In a mixing bowl, cream butter and sugar with an electric mixer until fluffy. Add in egg, vanilla and almond extract. Slowly beat in flour 1/2 cup at a time, mixing well after each addition. Shape dough into two disks, wrap in plastic wrap and refrigerate for at least 30 minutes. When ready roll out thin (about 1/16-inch thick).

For the filling mixture:
  1 lb Ricotta cheese
  4 Tbsp. granulated sugar
  2 eggs
  1 egg yolk
  Few drops of vanilla extract

In a medium size bowl, mix Ricotta cheese, eggs, granulated sugar, egg yolk and a few drops of vanilla extract. Mix well together and than take a teaspoon of the mixture and put it on the rolled paste, about two inches from the edge. Take another spoonful and put it about two inches away from the first spoonful. Continue to do this until you have a row of teaspoonfuls across the paste. 

Then fold over the edge of the paste to cover the spoonfuls of mixture, and cut across the paste at the bottom of them. 

Then cut into squares with the mixture in the middle of each square; press down the paste a little at the edges so the mixture cannot fall out. Continue to do this until all the mixture and the paste are used up.

Bake in oven on greased baking sheet until a golden brown, and serve with powdered sugar.

TIP: Instead of working with whole paste, you could also cut paste into 2-inch squares and work on each square separately. If that is the case cut paste into squares and than with spatula transfer half of the squares to the cookie sheet. Place a teaspoon of filling on the center of each square. Dip your fingertip in cold water and moisten the edges of a square or brush edges with water. Top with one of the remaining squares and crimp edges with a fork to seal. Reroll scraps and repeat until all pasta and filling is used.