2 cups whole-milk ricotta cheese, drained in cheesecloth-lined sieve for 30 minutes, weighted down
6 ounces aged goat cheese, rind removed, grated on small holes of a box grater
Grated zest of 1 lemon
1/2 teaspoon chopped fresh tarragon
2 tablespoons chopped fresh flat-leaf parsley
2 teaspoons coarse salt
1/2 teaspoon freshly ground pepper
Semolina, for dusting
For the Pasta Dough
3 large eggs
1 1/2 cups all-purpose flour, plus more for dusting
Make the pasta dough: In the bowl of a food processor, combine eggs and flour; process until the dough comes together. Run the processor for 5 minutes to start kneading the dough. Transfer the dough to a clean work surface, and knead 4 to 5 minutes. The dough should be soft and smooth and should not stick to your fingers when you pinch it. Cover the dough with plastic wrap, and let stand 30 minutes.
Make the filling: Heat a small saute pan over medium heat. Add olive oil and shallots; saute shallots until translucent, about 3 minutes. Transfer to a large mixing bowl; add ricotta, goat cheese, lemon zest, tarragon, parsley, salt, and pepper. Mix until well combined.
Divide dough into three pieces. Using a pasta machine, roll out dough until very thin. Use as little extra flour as possible to keep from sticking. Place sheet on a lightly floured surface; use a pastry wheel to cut sheet into 4-inch squares. Place a heaping tablespoon of filling in center of each square. Brush edges lightly with water. Fold into a triangle; seal, eliminating any air inside. Pull the two corners on the folded side together; attach with a little water. Brush off excess flour with a dry brush.
Place tortelloni on a tray generously dusted with semolina; chill, covered tightly with plastic wrap, until ready to use.