1. For the pastry: Sift the flour onto the work surface. Dig a well in the center. Put the whole eggs and yolks, salt and gradually incorporate the flour.

2. Knead to obtain a soft pastry.

3. Wrap the pastry in plastic wrap and refrigerate for 1 hour.

4. Season with ricotta, salt and pepper.

5. Roll out the pastry to obtain 2 rectangular sheets (the size of your daisy mold) thin and equal.

6. Place a sheet on the floured mold. Spread the filling and superimpose the second sheet.

7. Pass the rolling pin to press and detach the pastry.

8. Cook the fresh pasta in boiling salted water for 6 to 10 minutes, then drain, drizzle with olive oil and top with as much romano cheese as you like!