prepare the not too thin pastry with flour and eggs.

flour one side of it well and spread it on the mold, covering it entirely.

put the filling being careful not to overdo it.

cover again with another sheet of puff pastry that is still damp.

flatten everything with your hands by crushing

lightly to remove all the air between the two sheets.

pass the rolling pin to crush the dough well.

finally turn the mold upside down and remove the ravioli from inside.

cut them, close them and cook them for a few minutes.