Calcioni

Ingredients Wheat flour and eggs. The filling calls for sheep’s milk ricotta, cheeses, and various herbs, always including marjoram.

How Made The flour is sifted onto a wooden board, kneaded long and vigorously with eggs to form a smooth, firm dough, and allowed to rest. It is then rolled out into a thin sheet and cut into disks 3 to 4 inches (7.5 to 10 cm) in diameter. A teaspoon of filling is placed in the center of each disk, the disk is folded into a half-moon, and the edges are pressed closed with the tines of a fork. The ravioli are boiled, a few at a time, in plenty of gently boiling salted water.