3 teacups of flour
1 tsp. of olive oil
½ tsp. of salt
warm water for the dough
Mix together in a bowl the eggs, the olive oil and the salt. Beat them well. Add them gradually to the flour. Knead the mixture until you make homogeneous dough. If it is too dry, add some water. Put the dough into a bowl and cover it with packaging film. Leave it resting about an hour at room temperature. Roll out the dough and cut the pasta in squares. Boil them in salty water about five minutes.
For the filling:
500 gr. (about one pound) fresh curd
boiled pasta squares
1 tsp. of salt
1 ½ cup of fresh white cheese on cubes
1 cup of grated yellow cheese
½ cup of fresh chopped parsley
¼ tsp. freshly ground black pepper
120 gr. (about 4 ounces) grated yellow cheese (parmigiana)
Strain the curd well. Prepare the tomato sauce and the pasta squares. Beat well the eggs and the salt. Add the curd, the cheese cubes and the parsley. Mix them.
Heat the oven up to 220 degrees. Spread ½ cup of the sauce on the bottom of the baking dish. Put 3 tbsp. of the filling in each pasta square and make rolls. Place all of them over the tomato sauce and dust them with ½ cup of grated yellow cheese (or parmigiana). Cover the baking dish with aluminium foil and than use a fork to perforate it
Bake for 20 minutes and than uncover and put the rest of the cheese. Turn it back in the oven and wait for another 20 min until the cheese becomes golden brown.