In a bowl, mix the ricotta, eggs, chopped parsley, grated pecorino cheese, and sugar until you get a homogeneous filling.

Prepare a stiff dough by kneading water and flour until you get an elastic consistency.

Roll out the dough on a floured surface and cut out discs about 12 cm in diameter.

Place a spoonful of filling in the center of each dough disc.

Close the dough discs in a half-moon shape, sealing the edges well.

Bring a pot of salted water to a boil and cook the cassatelle for about 5-7 minutes, or until al dente.

Drain the cassatelle and transfer them to a serving plate.

Dress the cassatelle with cooked wine and sprinkle with grated pecorino cheese.

Serve the cassatelle ugghiuti hot or at room temperature.