Once in Civitavecchia ricotta ravioli were made without spinach. The dough was prepared with wheat flour and eggs, the filling was spread out and prepared with ricotta, salt, pepper, nutmeg, a bit of grated lemon juice, parmesan, chopped parsley, garlic (to taste) egg. You put a little filling in the dough, which was then folded half-moon and cut with the wheel. Water or beaten egg white was used to glue the edges. Then they were cooked in plenty of hot water and seasoned to taste, dusting with parmesan.
