Knead the flour with 20 g butter and lukewarm water to a dough, brush with 10 g butter and leave to rest for 1/2 hour. Roll out the dough on a floured cloth or pull it, season the ricotta and spread it on the dough, spread the thawed, finely chopped broccoli florets on top, then roll the whole thing up and seal the edges tightly. Place on a floured baking sheet and brush with egg yolk, bake in the oven at 180 degrees for 25 minutes, serve lukewarm.
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