Flavorful Sgonfiotti

Preparation:

Preparation: Roll out the bread dough to a thickness of half a cm. and cut it into squares of about 10 cm. sideways. Mix the ricotta with the provolone, crumbled salami, parsley and egg. Add salt and pepper, mix everything together and then spoon the mixture onto the squares of pasta. Moisten the edge of the dough with a little water and close them in a triangle, pressing well to make them adhere. Fry the sgonfiotti in boiling oil and serve them hot, after having dried them for a few minutes on kitchen paper.