Ravioli di San Leo

Ingredients Wheat flour, eggs, and water. For the filling, mixed wild greens bound with ricotta and parmigiano and flavored with lemon rind and spices.

How Made The flour is sifted onto a wooden board and kneaded with eggs and a little lukewarm water. The dough must be worked long and vigorously, and then is left to rest. It is rolled out into a thin sheet, from which disks about 2 inches (5 cm) in diameter are cut. A teaspoon of filling is placed in the center of each disk, the disk is folded into a half-moon, and the edges are carefully sealed. The ravioli are boiled, a few at a time, in plenty of salted water.