Transfer ricotta to a medium bowl. Add 1 large egg, 2 large egg yolks, 2 tsp. Diamond Crystal or 1 tsp. Morton kosher salt, and several generous grinds of black pepper and mix well with a heatproof rubber spatula to combine. Then mix in ½ cup pre-grated Parmesan followed by 1 cup (125 g) all-purpose flour. If dough is sticky, add more flour by the tablespoonful until dough is workable—it should still feel very light and pillowy (the amount of flour you need will vary depending on the moisture level of your ricotta—it could be 1–4 Tbsp. more).