Preheat oven to 200 degrees C (or the temperature indicated on the puff pastry packet).
Line a baking tray with baking paper and dust with flour. Place once of the puff pastry circles on it.
Spread ricotta evenly over the puff pastry, then top with an even layer of pesto. Lay the second sheet of puff pastry on top of that.
Place a small glass upside down in the centre of the circle. Using the glass as a guide (to prevent cutting all the way to the centre) cut into 16 segments. The best way to do this is to cut it into even quarters, then cut each quarter in half, then each eighth in half.
Working with two segments at a time, twice each twice in opposite directions and pinch the ends together. Repeat with remaining pieces so the end result resembles a pinwheel.
Bake in the preheated oven 25-30 minutes or until puff pastry is browned.