Preparation

• Dough:
  Prepare the dough by combining the flour, olive oil, whole egg, and salt together in a mixing bowl. Gradually add the water while kneading the dough by hand. When it is smooth and soft, cover with plastic wrap, and refrigerate for 3 hours.
  Filling:
  blanch the greens from a bunch of Swiss chard for a few seconds in boiling water; drain and chop finely;
  mince the onion and leeks; sweat gently in olive oil without browning;
  add the chard; cook gently until the water has evaporated. Season.
  Transfer to a mixing bowl and add the beaten egg, ricotta cheese, grated Parmesan, olive oil, marjoram, and chives. Season with salt and pepper as needed.
  
  Assembly and cooking
  roll out the dough in a strip about 15 cm (6") wide;
  divide the filling into small mounds, about 2 spoonfuls each;
  fold the dough over to cover; cut into half circles using a pastry wheel;
  fry in hot oil until golden brown.