For the stuffing, to pass the ricotta and the cheese to bows through a strainer in a bowl. To add the parsley, the parmigiano, the nutmeg, salt and pepper. To put aside. To stretch the puff pastry and, following the illustrations to fund page, to form some raviolis of 4 cms of diameter with 1/2 teaspoon of stuffing. To use around half the stuffing. For the sauce, to pour the full remainder in a casserole, to add milk and to cook to middle fire for 5 minutes to heat the sauce without boiling. Tender to the heat, to cook the raviolinis in 3 liters water in ebullition with 1 1/2 teaspoon of salt, to check the cooking after 1 minute, to drain, to season them with the sauce and to serve immediately.