Pannicelli

Ingredients Wheat flour and eggs. For the filling, ricotta, spinach or chard, local cheese, and spices.

How Made The flour is sifted onto a wooden board and kneaded for a long time with eggs until a firm, smooth dough forms. The dough is left to rest, then rolled out with a rolling pin into a thin sheet, and 3-by-6-inch (7.5-by-15-cm) rectangles are cut from it. A spoonful of filling is placed in the center of each rectangle, and the sheet is folded in half, forming a large, square raviolo. The edge is sealed carefully to ensure the filling does not seep out during cooking. Pannicelli are boiled in salted water.