Mix the two flours with the eggs, adding salt and oil and adding a little water to the mixture if it is too dry. Knead until an even mixture is obtained and pass it through the flattening machine several times until the thickness is not too thin: the mixture, once cooked, must remain thick and have consistency. Then cut without a precise shape, creating the form of ravioli.
For the sauce, cut the Finocchiona PGI into cubes and place the cream, Gorgonzola PDO and Parmigiano Reggiano in a saucepan. Mix over low heat for a few seconds and add the cubes of Finocchiona PGI, before allowing to solidify slightly until a creamy consistency is reached. Cook the pasta and flavour with the sauce.