Pasta preparation:

1. Dough: In a large bowl, mix the whole eggs with the sugar, extra virgin olive oil, dry white wine and a pinch of salt.
   Gradually add the flour until you have a fairly stiff dough.
   Let it rest for at least an hour, covered with a cloth.

Stuffing preparation:

1. Ricotta and saffron: Drain the ricotta and retrieve half a coffee cup of its liquid.
   Warm the liquid slightly and soak the saffron stigmas for at least 2 hours, covering the container with plastic wrap.
2. Whipping the yolks: In a bowl, whip the yolks with the sugar until light and fluffy.
   Add the ricotta, grated lemon zest, raisins, candied fruit flakes and saffron stigmas with their liquid.
3. Whipping the egg whites: Separately, whisk the whites of the 3 eggs and gently incorporate them into the ricotta mixture, stirring until smooth.

Dandelion formation:

1. Preparing the puff pastry: Roll out the dough with a rolling pin to a thickness of 3-4 mm. Cut the puff pastry into 4-inch squares.
2. Filling: Place a teaspoon of filling in the center of each square and fold the four dough flaps inward, closing the filling.
3. Arrangement on baking sheet: Lay the dandelions on a buttered baking sheet.

Baking:Topping and baking:Brush the surface of the soffioni with egg yolk and bake at 180°C for about 30 minutes, or until golden brown.
Enjoy soffioni or saffron canestrelli, aromatic and filling treats perfect for any occasion.
This simple but delicious recipe will win everyone over with its unique flavor and refined aroma.
Try them and be enveloped by the sweetness of ricotta and the unmistakable aroma of saffron.