1/4 cup (60 milliliters) chopped flat-leaf parsley
3 tablespoons (45 milliliters) fennel seeds
Olive oil, for drizzling
Salt and pepper
Combine flour and salt in a large bowl. Gradually add some of the water, then pour the olive oil into the water, and add the rest of the water, working it in with your free hand little by little as you do. Once all the water is added, mix well with your hands, then work the dough until it forms a soft, smooth ball. Set aside to rest in a bowl covered in plastic wrap for one hour.
Preheat oven to 350 F (175 C).
In a large bowl, mix together the ricotta, parsley, and fennel seeds.
Once the dough is ready, divide it into two equal parts, then roll one part out onto a lightly floured surface until it is as thin as possible, and is making a shape that is somewhat rectangular, even if the corners are quite rounded.
Using a rubber spatula, spread the ricotta mixture on the dough in an even layer, leaving a 2.5 centimeter border, then drizzle with olive oil and season with salt and pepper. Fold the long sides of the dough in towards the middle so that they slightly overlap in the centre, Using your spatula again, spread an even layer of the ricotta mixture over the dough on one side, leaving a 2.5 centimeter border again, then drizzle with olive oil. Taking the short edges of the dough, fold over once to close like a wallet. Using your finger, run some water along the borders of the dough, then press down on the edges to secure filling.
Repeat with the other piece of dough, then place on a parchment paper-lined baking sheet. Brush with a little olive oil and bake in the oven for 30-35 minutes, until golden.
Remove from oven and let cool a little, then cut into pieces and serve.