Put warm water, yeast, sugar, yoghurt, olive oil and salt in a large kneading bowl and mix. Slowly add flour and let the mixture absorb.

Cover the dough, which becomes a homogeneous mixture, with a stretch film and leaven for 40 minutes.

Boil the potatoes. Crush the boiled potatoes in a bowl and add the finely chopped parsley, black pepper, red pepper and salt. In another bowl, crush the moldy cheese, add parsley and spices.

Cut mandarin-sized pieces from the dough, and spread it 30 cm in size -slightly thicker than the ravioli dough- with a roller on a floured workbench.

Heat your burn-proof and non-stick pan. Cook the dough pieces in the heated pan so that they become perforated.

Put some ...