First prepare the fresh egg pasta: arrange the flours in a bowl, shell the eggs in the center, also add the oil and start kneading.
Then move on a lightly floured pastry board and work until a homogeneous dough is obtained.
Cover with cling film and let stand for at least 30 minutes at room temperature.
In the meantime, prepare the filling: put the well-drained ricotta, a little squeezed mozzarella, the grated Parmesan, the stracchino, the yolk, the aromatic herbs and a pinch of salt and pepper in a bowl.
Blend everything with a blender (alternatively you can put everything in a mixer and blend in this way).
If the mixture seems too soft, add a little more Pramigiano, but consider that thanks to the egg it will firm up a little while cooking.
At this point, start pulling the dough with a sheeter, one piece at a time, starting from a slightly larger thickness to gradually thin out your sheets.
Once you get the sheets, make some disks with a pastry cutter (I used one of about 8 cm, but it depends on the final size you want to obtain) and put a little bit of filling in the center of each disk.
Then form the candies, folding the crescent disk first (seal the edges well, wetting them a little with a drop of water before putting them together) and then twisting the two ends just as if you were wrapping a candy.
As they are protne, arrange your candies on a lightly floured cutting board, slightly apart.
The pasta candies are ready, season them with a little parmesan and parsley (or other herbs of your choice) and serve them.
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