2 Cups Ricotta
1/2 Cup Parmesan Cheese
1 1/2 tbsp EVOO
1 tbsp Salt
2 Large Eggs - Beaten
1 1/4 Cups Flour (+ More for dusting)
Combine Ricotta, Parm Cheese, EVOO, Salt & Eggs. Add in the flour in 3 parts.
Roll out the dough on a floured service. Cut into 4 quarters. Roll into long ropes about 1" thick.
Cut into 1" cubes and place a fork impression.
Place on a semolina lined tray. Boil in salted water about 2 minutes or until they float to the top.
Cover in Pesto and Enjoy.