Combine 2 cups flour and a pinch of salt in a Food Processor.
Whisk together, slowly pour into food processor until dough firms:
- 6 TB water
- 1 1/2 tablespoons EVOO
- 5 large egg yolks
Knead lightly 5 times on well floured surface. Dust with flour, wrap in plastic, then let stand 30 mins. Pat dough into 3″x 9″ rectangle, 1″ thick. divide into 8 portions. Work with one portion at a time, keeping others covered. Roll out with rolling pin. Cut out circles, then fill with filling and seal edges. Boil three minutes. FILLING RECIPE BELOW
Mix 1 TB butter and 2 TB olive oil in skillet, then add 2 cup mushrooms and 2 cloves garlic-minced.
Mix, then add the mushrooms to:
- 1 tsp salt
- 1 c. ricotta cheese
- 1/2 c. Parmigiana-Reggiano cheese
- 1 egg, slightly beaten
Mix above well.