Make a well in the flour and add eggs, egg yolks, oil, salt and saffron. Mix well.

Combine with the flour, knead until the flour no longer sticks. Allow to rest for a minimum of 20 minutes.

Sauté the pears in butter until soft and allow to cool.

In a food processor, mix together the cooked pears, parmesan, buffalo mozzarella and almonds. Add salt and pepper, to taste.

Either with a pasta machine or with a rolling pin, roll the pasta until very thin. Using a 10cm pastry cutter, cut circles into the pasta dough. Brush the pasta circles to the edges with an egg wash (egg yolk with a little water).

Add 1 teaspoon of the pear mix in the centre of each pasta circle. Bring all the edges together in the centre (to form a star), pinch to remove any trapped air. Cook for 2 minutes in a pot of boiling salted water.

In a saucepan, melt the butter add the cream and parmesan. Toss in the cooked pasta.

Pour the cooked ingredients into an ovenproof dish, sprinkle with parmesan and poppy seeds. Bake at 180°C until golden. Serve immediately.