Sgonfiotti With Cheese

Preparation:

Preparation: Roll out the dough on a floured work surface and roll it out. Flatten it slightly with a rolling pin after sprinkling it with a little flour. Mix the ricotta and Parmesan in a small bowl with a pinch of salt. Cut out about forty disks of dough of about 5 cm. Distribute half a spoonful of cheese in the center of 20 disks and cover them with the others. Press well all around the filling with your fingers and, if necessary, even out the edges again using the cookie cutter. Line up the disks of dough in a pan that you have covered with baking paper. Brush the surface with olive oil, then salt lightly. Put the discs of dough in the oven that you would have already heated to 200 degrees for about 15 minutes. Or until the sgonfiotti have become a nice golden color.