Cheese Vol-au-vent

Preparation:

Preparation: Put the gorgonzola, cut into small pieces, in a bowl and work it well, with a wooden spoon, until it becomes creamy. Season it and color it with half a teaspoon of paprika. In another bowl, mix the ricotta with the soft cheese, working them with a wooden spoon and reducing them too into a smooth cream. Finely chop the leaves of a bunch of parsley, then incorporate them into this cream. Taste the two cream cheeses and, if necessary, salt and pepper them.