PASTRY:

4 eggs,
1/2 cup mazola or canola oil,
1/2 cup milk,
1/4 tsp salt.

Beat eggs well (3 minutes), add milk etc.
Add enough flour to a soft consistency. Mix well
Divide to make 6 turnovers. Roll them down until each is 1/4 inch thick.

FILLING:

2 lbs ricotta,
1/2 cup grated Romano cheese,
2 eggs,
pepper and salt,
1/2 cup fresh parsley, chopped,
1 tsp baking powder.

Mix well

Place 1/6 of the filling over one half of each turnover dough.
Fold the other half over and seal the edges by pressing down with your fingers.

TOP:

1 egg,
1 tbsp milk.

Beat and brush over the top of the turnovers.

Make slits on top of each turnover, after the egg wash.

Bake at 350 F for about 20 - 25 minutes.

Serve warm or at room temperature.

PS. This dish lends itself to use a variety of fillings. Use your imagination.