Prepare the dough: place 500g of flour on the pasta board and make a well in the center where you pour 330ml of lukewarm water, the oil, and the salt. With the tips of your hands gently incorporate the flour from the sides of the well a little at a time;
It the dough is dry, add some more water; knead well until a smooth and elastic dough forms;
Knead vigorously with the palms for about 15 minutes, regularly turn the dough at the right angles;
Add the flour until the dough can absorb it, about 700g; you will use the remaining flour to roll the sheets out;
Divide the dough into 6 or 7 small even balls;
Let sit the balls under a dampened tea towel until the stuffing is ready;
Wash the chard leaves under running water and discard the tough stems;
Boil the chard in plenty of slightly salted water; you may also steam it;
Carefully squeeze the chard and spread it onto a tray;
In a pan, sweat the onion with little oil over high heat and add the chard. Sauté for a few minutes without lid until all its juice has evaporated and season with salt and pepper; remove from the oven and let it cool down;
Add about 50-60g of freshly grated Parmigiano and the chopped marjoram leaves, toss evenly;
Strain ricotta cheese (you may use your hands, or let it rest for a few hours in a strainer on a bowl) and transfer it into a bowl with 2 tbsp of flour and the cream; add the chard and mix it until well combined;
Now, go back to the dough and roll out the balls in very thin round sheets; they should be larger than your baking pan and as tin as pasta sheets; flour the board and the rolling pin, so the dough won’t get sticky;
Grease or line a baking pan with parking paper; roll up one sheet of dough one the rolling pin and drape it over the pan;
Brush the pastry with oil and roll out at least other two sheets, brushing oil between each layer;
Do not oil the last sheet, and put the filling into the pan and smooth the top; make four or six hollows evenly spaced in the stuffing and crack 1 egg into each; be careful not to break the yolks;
Sprinkle each egg with a little grated parmigiano cheese, a splash of oil and little white ground pepper;
Place the other dough sheets over the top of the mixture brushing oil between each layer;
Cut the overhanging edges of pastry, and pinch the sheets that overlap to create a decoration on the border: brush it with slightly beaten egg white to seal the pie;
Brush the top with little melted butter which will keep the pie moist and give a natural golden brown color;
Prick the top, so it won’t break in the oven;
Pre-heat the static oven at 180°-190°C (356-374°F) and bake for about 45 minutes to 1 hour according to the dimension of the pie;
The crust test: if the crust is crispy and golden brown, your Pasqualina Pie is done;
…I know it smells wonderful, but please try to resist and wait until it cools down! You won’t miss the surprise when you cut it!