Sift the flour and make a dent in the middle. Add a little salt and water and mix until you get a smooth and soft dough. Let the dough rest for an hour.
Cut the mozzarella into cubes. Put in a bowl together with the eggs, ricotta, parmesan, basil, melissa and some pepper and stir.
Divide the dough into 12 parts. Roll each part into 4-5 mm thick circles and fill them like ravioli. To do this, place the filling on one half of the pastry, moisten the edges and fold it into the shape of a half-moon. Press the edges well so that the filling does not leak out.
Heat the oil in a large pan and fry the panzerotti until golden brown. Then put them on kitchen paper.