Ingredients: 

For the pastry: 

• 200 g semolina
• 200 g  flour
• 1 egg
• Salt

For the filling: 

• 400 g/14 oz rikotta
• 2 eggs
• 1 tbsp chopped parsley
• Salt and pepper

Instructions: 

1. Sieve the flour, semolina and salt into a basin, add the egg and make a dough adding sufficient water.
2. Roll dough out very thinly, form into long strips of about 10 to 13 cm/4 to 5 ¼ inches wide.

For the filling: 

1. Mix the rikotta with the eggs, season with salt, pepper and parsley.  The mixture should be placed on the pastry strip a teaspoonful at a time with intervals of about 4 cm/1 ½ inch. Turn the upper part of the pastry strip over the lower part, thus covering the filling.  Press down the sides with wetted fingers. Cut each ravjula into squares with a pastry cutter.
2. Cook ravjul in boiling salted water for 8 to 10 minutes.  Strain well and serve with tomato sauce topped with grated Parmesan cheese.

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