Beat the ricotta cheese with the sausage mince , almonds, Parmesan, parsley and enough seasoning. Fill the paccheri with the obtained mixture. Roll the paccheri in the flour, dip in eggs and coat with bread crumbs. Prepare the tomato tartar, Cut the tomatoes in wedges, remove seeds and chop in fine dice. Chop the spring onions and add to the tomatoes, mix in the olives and the garlice. Season the mixture to taste and bind with the olive oil. Shallow fry the paccheri turning frequently until golden. Spoon the marinated tomatoes onto a serving plate and dress the paccheri on top. Flake the ġbejna with the aid of a potato peeler and garnish the pasta with the flakes.