Fagottini with Ricotta and Tomato

Ingredients

• 350 g spelt flour type 1050
• Salt
• 3 eggs
• 2 tbsp olive oil
• 1 pinch saffron
• 2 shallots
• 400 g cherry tomatoes
• 1 pinch raw cane sugar
• Pepper
• 0.5 bunch fresh thyme
• 200 g ricotta
• 2 egg yolks

Instructions

1. 1.

   On a work surface, place flour with 1 tsp salt, create a well and add 2 eggs, 1 tbsp oil, and saffron. Knead into a smooth dough, shape into a ball, cover and refrigerate for about 2 hours.

2. 2.

   For the sauce, peel and finely dice shallots. Wash and halve cherry tomatoes. Heat remaining olive oil in a pot and sauté shallots until translucent. Add tomatoes and simmer on low heat for 8 minutes. Season with salt, pepper, and sugar, then puree with an immersion blender.

3. 3.

   For the filling, wash thyme, shake dry, set aside a few leaves for garnish. Finely chop remaining leaves. Mix ricotta, remaining egg, and thyme until smooth. Season with salt and pepper.

4. 4.

   Roll out dough portions on a floured surface using a pasta machine if available. Cut circles about 6 cm in diameter. Place a hazelnut-sized portion of filling in the center of each circle, brush edges with beaten yolks, and fold to form sealed pockets.

5. 5.

   Bring plenty of salted water to boil and cook faggottini in batches for about 4 minutes. Remove with a slotted spoon and drain well. In a pan, bring tomato sauce to a boil and toss the faggottini in it. Plate the faggottini pommodori and garnish with fresh thyme.