2 eggs
15 oz. ricotta
Salt to taste
Approximately 4 c. flour (to pie crust consistency)
8 tbsp. water
8 med. potatoes
4 oz. sharp shredded cheddar
butter
Milk
Salt and pepper to taste

For dough, mix all ingredients to a pie crust consistency. Refrigerate 24 hours. Roll out dough very thin to 1/8 inch thickness. Cut into circles with top of coffee can. On half of circle, place approximately 2 tablespoons filling, fold over. Seal with fork around edges. For filling, peel and cook potatoes. Mash with rest of ingredients. Boil, deep fry (until golden) or pan fry with butter and onions. Vary fillings by adding other types of cheese, bacon, sauerkraut, etc.