Ingredients Wheat flour and eggs. For the filling, ricotta, parsley or spinach, and pecorino, or, more simply, ricotta and pecorino, but also other local cheeses.
How Made The flour is sifted onto a wooden board and kneaded long and vigorously with eggs until the dough is firm and smooth. The dough is left to rest, then rolled out with a rolling pin into a thin sheet, from which long strips about 4 inches (10 cm) wide are cut. On half of each strip, little piles of filling are lined up, then the strip is folded over and the pasta is pressed around the filling. The ravioli are cut into half-moons about 2 inches (5 cm) in diameter with a wheel-type pasta cutter or an inverted glass. However, the filling method and the shape can vary from area to area. The ravioli are boiled, a few at a time, in abundant salted water.
