Cheese and Leek Filled Pasta Cups

Ingredients

• 300 g flour
• 2 Eggs
• 1 egg yolk
• 0.5 tsp Salt
• 200 ml robust red wine
• 1 tbsp sugar
• 200 g goat fresh cheese
• 1 stalk leek
• 1 Garlic clove
• 1 tbsp thyme
• 1 tbsp butter
• Salt
• pepper (ground)
• Nutmeg (freshly grated)
• 3 tbsp grated parmesan
• 2 tbsp almond kernels (grated and lightly toasted
• 1 egg
• optional breadcrumbs
• 3 tbsp butter
• thyme
• parmesan

Instructions

1. 1.

   Boil the red wine with sugar until thickened, then let it cool slightly. Mix flour, eggs, yolk, 1 tbsp of the reduction, and salt with a fork, then knead by hand into a smooth dough; add water if needed. Wrap in cling film and chill for about 30 minutes.

2. 2.

   Wash and trim the leek, slice lengthwise into strips, then finely chop.

3. 3.

   Peel and finely chop the garlic. Sauté with leeks in hot butter until fragrant, then remove from heat. Mix in goat cheese, thyme, Parmesan, almonds, and egg; add breadcrumbs if dough feels wet.

4. 4.

   Roll out dough on a floured surface to thin sheets, cut into 4x8 cm squares with a cutter. Place 1–2 tsp of filling on each square, brush edges with water, fold into quarters, and press edges firmly closed.

5. 5.

   Cook the filled cups in simmering salted water for about 4 minutes. Drain with a slotted spoon, toss in hot butter, and serve on warmed plates topped with thyme, Parmesan, and a drizzle of the reduction.