Preparation: 30 minutes
Resting: 30 minutes
Cooking: 12 minutes
For the dough
1 3/4 cups plus 1 1/2 tbsp. (250 g) Italian “00” flour
1/4 cup plus 1 1/2 tbsp. (80 ml) extra-virgin olive oil
1/2 cup (120 ml) water
3/4 tsp. (5 g) salt
For the filling
0.35 lbs. (160 g) fresh ricotta
0.5 oz. (15 g) fresh oregano, or about 2 tbsp. + 2 tsp.
2.8 oz. (80 g) black olive pesto, or about 3/4 cup
1 tbsp. plus 2 tsp. (25 ml) extra-virgin olive oil
salt and pepper
For the garnish
Mixed greens, as needed
2 tbsp. (30 ml) extra-virgin olive oil
Mix the flour with the oil, water and a pinch of salt until a smooth and homogenous dough forms.
Wrap it in plastic and refrigerate for 30 minutes.
Heat the oven to 350°F (180°C).
On a clean work surface, use a rolling pin or pasta machine to roll out sheets of dough about 1/16 inch (2 mm) thick.
Using a fluted pastry wheel, cut out 3-inch (8 cm) dough squares.
Transfer the squares to a baking sheet lined with parchment and bake for about 12 minutes.
Whisk the ricotta with the oil, oregano, olive pesto, salt and pepper.
Spoon the mixture into a pastry bag and pipe a bit of filling onto a square of dough.
Place another square on top, like a sandwich.
Repeat with the remaining squares and filling.
Garnish with mixed greens and drizzle with the olive oil.