454 grams (16 ounces) high-quality full-fat ricotta (or make your own, here) 55 grams (2 ounces) finely grated Parmigiano-Reggiano or Grana Padano 1 egg plus 1 yolk, lightly beaten 1 teaspoon kosher salt Whole nutmeg (optional) 150 grams all-purpose flour
If using store bought ricotta: Line a plate with paper towels. Drain off any surface liquid from the ricotta, then dump it onto the paper towels and spread it out a little bit with a spatula. Pat the cheese with more paper towels to absorb as much liquid as possible. (If your ricotta sticks to the paper towels, use a silicone spatula to scrape off as much as you can.)
In a large mixing bowl, combine the ricotta, Parmigiano-Reggiano, eggs, salt, and a few gratings of nutmeg (if using) and mix thoroughly until smooth. Fold in the flour with a spatula until well combined. The mixture should hold together but still be a bit tacky. If needed, add another tablespoon of flour.
Turn the dough out onto a floured work surface and knead for a few moments, with a light touch, until the mixture is homogeneous and there are no visible streaks of flour. You do not need to rest the dough before shaping.