Smoked Salmon Pockets with Arugula Pesto

Prepare pasta dough: Steam potatoes, peel, press hot, let cool.knead with flour, salt, yolk and a little water to a firm dough, cover with plastic wrap.let rest about 20 minutes.prepare filling: Blanch spinach in salted water, rinse in cold water, squeeze well.Chop smoked salmon and spinach, mix with ricotta, season.Roll out dough 2 mm thick, cut out 20 discs (8 cm in diameter), brush edges with egg white, place filling in center, fold together, press edges firmly (do not trap air if possible).Bring salted water to a boil, place pastries in it, simmer for about 6 minutes.Prepare pesto: Chop herbs and arugula, finely puree with the other ingredients, add soup as needed, season.Mix the smoked salmon pascherln with pesto and serve.

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