For the dough
150 gr flour
150 gr hot water
2 sp. oil
Use a wooden spoon to combine the flour, oil, salt and the water. Cover with plastic wrap and let sit for 10 min.
For the stuffing
80 gr spicy caciotta or other soft cheese
Put into a blender the ricotta and the caciotta cheese and 1, 2 sp. of hot water to get a smooth cream (add other water if needed) ad set aside.
To form the ravioli, cut te dough into 4 pieces and each into 2. Lightly dust the surface and the rolling pin. Working one piece at time (even f the dough is sticky, try to add just a bit of flour otherwise a big quantity of it could make your ravioli very tough), rolling it into squares. Personally, I prefer a thick dough when the stuffing and the sauce are light and fresh.
Place a teaspoon of stuffing and fold the dough over the filling, press down around the edge of each of the ravioli withyour fingertips to seal. Cut them with a mould, a wheel or a knife. Place the ravioli on a baking tray with some flour.
Cook the ravioli on a large pot of salted water and drain when they float.