Neapolitan Fagottini

Preparation:

Preparation: Defrost the puff pastry at room temperature. Meanwhile, wash and dry the tomatoes (possibly both of the same size) and thinly slice the mozzarella. As soon as the pasta has thawed, place the dough on the floured table top and, with a knife, cut it in half horizontally in order to obtain two thinner layers of pasta. Now roll out the first, still on the floured work surface, into a very thin sheet and cut out discs of about 10 cm in diameter. On each disk, first place the slice of mozzarella, salting it lightly, then the tomato slice, also lightly salted, an anchovy fillet and a pinch of oregano. Now roll out the other layer of dough into a sheet of the same thickness as the first and cut out the same number of disks. Wet the edges of all the discs with water and place the empty discs on top of the filled ones, pressing the edges well with your fingertips so that the edges of the dough adhere well to each other. If you want you can then pass all the edges with the notched ravioli wheel, so as to form a zigzag outline. Brush the bundles thus obtained with the egg yolk, previously beaten with two tablespoons of water, and place them on a greased oven tray. Bake for about 30 minutes, at 200 degrees, so that the surface takes on a nice golden colour. Serve the dumplings very hot.