Almond dumplings

INGREDIENTS for 4 PEOPLE for the dough: 300 g flour, 3 eggs, salt.

For the filling: 50 g almonds, a PEAR William type, 300 g of fresh ricotta cheese, 30 g of grated Parmesan, an egg, a pinch of cinnamon, salt.

For the sauce: 30 g butter, 2 tablespoons Parmesan cheese flakes, 40 g of Gorgonzola dolce, a glass of fresh cream, 1 tablespoon of shredded almonds, 2 Sage leaves, a pinch of salt.

Wrap the PEAR in a sheet of aluminum foil and place in the oven already warm at 180° c for 15-20 minutes.

Delete the PEAR skin and put the dry pulp into a bowl.

Add the ricotta, grated cheese, almonds, egg, cinnamon and a pinch of salt.

Worked well and leave in a cool place to rest.

Place the flour on a pastry Board, pour in the eggs with a pinch of salt and mix until mixture is homogenous.

Roll the dough into a thin sheet and cut squares of approximately 10 cm per side.

Place in the center of each square a little stuffing and close giving it the shape of a candy.

Dispnetele aligned on a tea towel dusted with flour.

Bring to a boil the milk, add equal amount of water and add salt.

In a small saucepan heat the butter fairies with Sage, add the gorgonzola cheese and let it melt on low heat.

Add the cream and let stand for a few minutes.

Pour the dough into the liquid candy boiling, drain then al dente.

Serve with cream cheese, stir and sprinkle with cheese.

Serve.