Prepare a rather soft dough with the flour, eggs and salt. Wrap it in a clean towel and leave it to rest for 30 minutes.
In a meantime knead the Ricotta cheese with eggs, salt and nutmeg.
When you get a homogeneous mixture without lumps roll out the rested dough and put tablespoon of Ricotta mixture , not too close together, on half of the sheet of the dough.
Fold the empty half sheet of the dough over. Press with your fingers around the rounds of filling to seal the dough.
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