For the dough
500g of ricotta cheese, rascal, and Parmesan cream
500g of double green and white spinach dough
200g of olive oil butter
For the filling
300g of fresh ricotta cheese
50g of cooked and drained rascal, rehydrated in a thread of olive oil
50g of Parmesan ham, sliced and chopped
100g of mascarpone cheese
salt and black pepper
ground nutmeg at the time
fresh parsley leaves
For the dough
500g of ricotta cheese, rascal, and Parmesan cream
500g of double green and white spinach dough
200g of olive oil butter
For the filling
300g of fresh ricotta cheese
50g of cooked and drained rascal, rehydrated in a thread of olive oil
50g of Parmesan ham, sliced and chopped
100g of mascarpone cheese
salt and black pepper
ground nutmeg at the time
fresh parsley leaves
Dough
Shape the dough into a volcano
In it, crack the eggs and mix them gently with a fork, incorporating flour and kneading until the dough is homogeneous
For the colored doughs, beat the eggs with food coloring in a blender
Roll out the dough with a rolling pin or machine, cut it to desired shape, and place the pieces on a clean cloth
Use immediately
Before working with the dough, it can be stored in the refrigerator inside plastic wrap for 2 or 3 days
Cream Puffs
For the cream puffs, roll out the double green and white spinach dough
Cut, fill, and fold
Filling
Mix all filling ingredients together and form logs
Wrap them in plastic wrap and store in the freezer
At the time of use, prepare the necessary number of slices by mixing them with the dough
Finishing Touches
Cook the pasta al dente in abundant boiling water and coarse salt
Drain
Brush with olive oil butter, sprinkling with grated Parmesan cheese and freshly ground black pepper at the time.
