Cut your mortadella into cubes and put it in the blender with your grated parmigiano cheese, cream and ricotta cheese. Blend for a few minutes until creamy.

Cook your pasta in boiling salted water for 11 minutes, then drain all cooking water from the shapes (place them upside down on a clean tea towel).

Stuff Pandorino using a pastry bag, put it on the plate with the hole facing downwards and decorate with a tuft of mousse and a few raspadura sheets.