Makes about 30
FILLING
| 6 | eggs |
| 2 | pounds ricotta cheese |
| 3 1/2 | cups grated Parmesan |
| Black pepper, to taste |
2. Set aside. (Prepare filling up to 24 hours in advance and refrigerate.)
CRUST
| 6 | eggs |
| 1 | tablespoon canola oil |
| 3 | cups flour |
| 1 | teaspoon salt |
| Extra flour (for sprinkling) | |
| 1 | extra egg, lightly beaten (for brushing) |
2. Set the oven at 350 degrees. Lightly oil 2 large rimmed baking sheets.
3. Cut the dough into 6 pieces. Roll one piece into a rectangle about 16 inches long, 6 inches wide, and 1/16 inch thick. This is best done in a pasta machine (either hand-cranked or electric). You can also do it with a rolling pin, in which case flour the work surface to avoid sticking.
4. Using 2 tablespoons of filling for each, spoon 5 mounds, evenly spaced, down the length of the dough, slightly to one side of center. They will be spaced about 2 inches apart; leave a 1-inch border of dough at each end. Fold the dough lengthwise over the mounds, using your hands to press the dough around the filling. Using a sharp knife, cut rectangular turnovers enclosing the filling. Each piece will be about 4-inches-by-3-inches. Seal the edges of the turnovers with a fork, and use the fork to poke several air holes in the top of each turnover.
5. Place the turnovers on a baking sheet. With a pastry brush, lightly brush the tops with beaten egg. Continue making turnovers with remaining dough.
6. Bake the turnovers for 20 minutes or until they are golden and fragrant. Adapted from Margherita DiDuca Drake 
