Piconi (baked ravioli from Marche)

For the Dough (Makes 30 Pieces):

• All-purpose flour: 3¼ cups (400 g)
• Eggs (about 4 medium): 220 g
• Extra virgin olive oil: 2 tablespoons (30 g)

For the Filling:

• Pecorino (to be grated): 3 cups (300 g)
• Parmigiano Reggiano DOP (to be grated): 3 cups (300 g)
• Eggs (about 3 medium): 165 g
• Lemon zest: 1 lemon
• Fine salt: to taste
• Black pepper: to taste

For Brushing:

• Egg yolks: 1
• Whole milk: 1½ tablespoons (20 g)

1. To prepare the Marchigiani piconi, in a bowl, combine the flour, eggs, and olive oil. Mix well with your hands until you have a smooth and homogeneous dough.
2. Transfer the dough onto a work surface, form it into a dough ball, and cover it with plastic wrap. Let it rest for 30 minutes at room temperature. In the meantime, prepare the filling: in a bowl, combine the eggs and lemon zest.
3. Add the grated Parmigiano and Pecorino cheeses, mix to blend, and finally season with salt and pepper.
4. Roll out the dough with a rolling pin to about a 2 mm thickness. Cut strips about 4 inches wide. Place a tablespoon of the filling (about 20 g), balled up with your hands, at intervals of about 2 inches along the strips.
5. Fold the dough over itself to cover the filling, then use a crimped pastry cutter to cut "ravioli" about 3 inches long and 2 inches wide. With these quantities, you should get about 30 ravioli. Place the piconi on a baking sheet lined with parchment paper.
6. Brush the surface with the egg and milk mixture and use a pair of scissors to make an "x" incision on the surface. Bake in a preheated oven at 355°F (180°C) for about 25 minutes. Once baked, remove the Marchigiani piconi from the oven and let them cool slightly before enjoying.