Calabrian ravioli

Preparation:

Preparation: On a pastry board, prepare the dough with the flour, eggs, oil and salt and roll out the sheets. For the filling, cut the caciocavallo, the soppressata and two hard-boiled eggs into small pieces, tie with an egg and add salt and pepper. With a teaspoon distribute the dough into small mounds on each sheet at a distance of 7-8 cm., cover with another sheet, press with your fingers around the mounds of filling to make the dough adhere well, then cut the ravioli into lozenges . let them dry for a few minutes on a tablecloth sprinkled with flour, boil them, drain them delicately and dress them with the grated pecorino cheese and the pork sauce.