Time: 3 1/4 hours, plus 1 hour chilling and overnight draining of ricotta

1 pound ricotta cheese
1 pound ground veal (triple ground by butcher or at home), chilled
2 large eggs
1 cup freshly grated Parmigiano-Reggiano, plus more for serving
1 tablespoon salt, or as needed
Freshly ground black pepper
Freshly grated nutmeg, as needed
Vegetable oil for frying
1 cup flour, or as needed
4 cups mild tomato sauce.