It is a typic dish of Montopoli in Sabina where sometimes it is made as a unique portion and for its giant shape, it is called "raviolone alla montopolese". They are also a speciality from Borgorose where instead of nutmeg, they put a pinch of cinnamon. Prepare the eggs dough and roll out a thin puff-paste. Put the ricotta into a bowl and melt it with a fork till it becomes a sort of cream. Season it with eggs, grated pecorino cheese, salt, pepper, a pinch of nutmeg and some minced persley. Mix up and display many little heaps of it upon the paste, which will be immediately used, not to dry it. Put the heaps at a certain distance, then put upon them the paste so that you can cut many half-circles, with the help of an upside-down glass. Boil the ravioli in salted water, then strain them with a holed ladle and display them on a course-dish. Season the ravioli with a mixed meats sauce and sprinkle with grated pecorino cheese or mixed with parmesan cheese. Serve them hot.