Butter Calzoncelli

Preparation:

Preparation: Boil the carrots or chop them coarsely. Put the ricotta in a bowl, add 1 handful of chopped parsley, the Parmesan and the carrots. Mix the ingredients well. Roll out the puff pastry with the help of a rolling pin and cut it into rectangles of 3 x 6 cm. On each put 1 tablespoon of filling, close the edges well. Cook them in salted water, or better still in broth, drain and season with melted butter and sage.