Let’s start preparing the Pasqualina cake from dough. Take the flour and sift it into a bowl, add the salt, two tablespoons of extra virgin olive oil and as much water as needed to obtain a soft dough; work it well with your hands until it becomes smooth and homogeneous, then divide it into 12 pieces, cover them with a cloth and let them rest for about half an hour.

We take the ricotta and put it in a colander to drain. In the meantime, clean the chard by removing the white stems, wash them, dry them and slice them finely.
We take a large pan where we add a tablespoon of oil and the vegetable broth to stew the onion for 5 or 6 minutes; then add the sliced ​​chard, salt and cook over low heat.

When the chard are tender, pour them into a colander and press them lightly; this to eliminate excess vegetation water.

Then transfer them to a bowl and season them with two tablespoons of melted butter, two tablespoons of parmesan, parsley and marjoram.
We put the ricotta in a bowl and season it with salt and pepper; add the sifted flour and mix carefully.

At this point with the butter, kept at room temperature, grease the bottom and the edges of the mold well, which must be 26 cm hinged.

We take a piece of dough at a time and work it quickly before rolling it into a very thin sheet; six of the 12 discs of dough must have a diameter greater than that of the mold.

We line the bottom and sides of the mold with a first sheet, letting the dough come out over the edge; then grease it with oil with a small brush; we continue by overlapping the other 5 larger sheets without crushing them too much and always brushing them with oil.

On the sixth sheet we put the chard and on the chard we distribute the ricotta evenly. At this point, with the help of a spoon, we practice in the filling a number of dimples equal to the quantity of eggs we would like to use (from three to six) and in each dimple we shell an egg on which we will put flakes of butter, salt, pepper and the grain left over. Cover the cake with the six remaining sheets of the same diameter as the mold, remembering to grease each sheet with oil.

Finally, brush the edge of the cake with a little egg white and with the edges of the lower sheets we weld the edge making a cord that, as desired, we can decorate with pasta leaves.
After having pierced the surface with a toothpick, cook it in a preheated oven at 180 degrees for about an hour.

Our Pasqualina cake is ready; it is good both warm and cold.