1/2 cup extra virgin olive oil

4 large eggs

Filling:

2 cups fresh ricotta, drained

2 large eggs

1 cup grated caciocavallo cheese

6 salt-packed anchovy fillets, rinsed, drained and finely chopped

1/4 cup finely chopped fresh Italian parsley

1/4 teaspoon freshly grated nutmeg

1 cup extra virgin olive oil

Prepare the pasta: In a large bowl, stir together the flour and salt. Add the olive oil, stirring with a whisk. Add the eggs and mix with your hands until the mixture forms a sticky dough. Add about 4 tablespoons cool water, 1 tablespoon at a time, until the dough stays together. Knead on a lightly floured surface for 5 to 8 minutes, until elastic. Cover and allow to rest of 15 minutes.

To prepare the filling, combine the ricotta, eggs, cheese, anchovies, parsley and nutmeg in a large mixing bowl and stir until evenly mixed.

To assemble to panzerotti, form about 15 golf-ball-sized pieces of dough. On a floured work surface, roll out each ball to form a 5 1/2- to 6- inch round. Place 1 tablespoon of the filling in the center of each round, and fold the dough to form a half-moon, moistening between the edges with a little water to seal them.

Heat the oil in a 12- to 14-inch saute pan over medium heat, and cook the panzerotti, 3 or 4 at a time, until golden brown on both sides. Serve immediately.

(Mario Batali is the owner of Babbo, Lupa, Otto and other renowned restaurants. His latest book is "Molto Batali," published by Ecco.)