Mix together 1 kg flour, 4 eggs, salt and water into a smooth dough. Roll out the dough and shape into disks (10-12 cm). Stuff each of them with a small quantity of ricotta cheese (salt, if it’s sweet) and pepper. Close by pressing making a half moon shape.
Cook the ravioli in plenty of boiling salted water for 5 minutes. Dress with tomato sauce, or ragu, and cheese.
Another version: in Ragusa the marjoram gives a very interesting flavour to the ricotta cheese. It’s also a traditional recipe during the carnival festivities.
