Let’s see how to prepare the puff pastry with ricotta and broccoli rabe.

First clean and wash the leek, finely chop it, and put it in a pan with a drizzle of oil to sauté. Add the broccoli rabe leaves and wilt them, covering with a lid. Once wilted, place them in a bowl and finely chop, add the ricotta, salt, and mix well. Take the puff pastry and roll it out with its parchment paper, place it on a low oven tray, fill with the mixture we prepared, leaving all the edges free by at least 0.5 inch. Add a nice sprinkle of grated Parmesan cheese, take the other puff pastry sheet, unroll it, and place it over the filling to cover. Seal the edges well by folding both sheets of pastry inward, then use the tines of a fork to seal. Beat an egg yolk and brush it over the entire pastry, including the edges, then prick the surface with a fork. Bake in a hot oven at 350°F for about 15 minutes or until desired golden color. As always, I recommend checking the cooking time as it may vary from oven to oven. For aperitifs and appetizers, cut into small pieces; for aperitifs, you can also place a toothpick on top, perhaps with a small piece of pecorino cheese.