Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        === pasta ===
   2 1/2  cups          all-purpose flour
   1      teaspoon      salt
     1/8  cup           virgin olive oil
   2                    eggs
   1      tablespoon    cool water -- up to 4 tablespoons
     1/2  cup           pomade olive oil -- for frying
                        === filling ===
   1      cup           fresh ricotta
   3                    eggs
     1/2  cup           grated caciocavallo
   6                    salt-packed anchovies -- headed, gutted,
                        -- and roughly chopped
     1/4  cup           finely-chopped Italian parsley
     1/8  teaspoon      freshly-ground nutmeg

Preparation:

To prepare pasta: Stir together flour and salt and add olive oil, stirring with a whisk. Add eggs and mix with hands until sticky. Add water 1 tablespoon at a time until dough stays together. Knead 5 to 8 minutes until pliable. Cover and allow to rest 15 minutes. To prepare filling: In a large mixing bowl, blend together ricotta, eggs and grated cheese with hands. Add chopped anchovies, parsley and nutmeg and mix roughly, about 1 minute. To assemble: Form golf ball-sized pieces out of dough. On a floured work surface, roll out dough to 3 1/2-inch to 4-inch circles. Place a scant tablespoon of filling in center of each circle and fold to half moon, moistening between the edges with a little water. Heat 1/2 cup Pomade oil in a 12-inch to 14-inch sauté pan over medium heat and cook 3 or 4 at a time until golden-brown on both sides. Serve immediately. Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-5667)