Filled Buckwheat Pasta with Cabbage

Ingredients

• 300 g buckwheat flour
• 200 g wheat flour
• 4 eggs
• 1 bunch parsley (ca. 40 g)
• 400 g ricotta
• Salt
• pepper (from grinder)
• nutmeg
• 600 g white cabbage
• 1 vegetable onion
• 1 Garlic clove
• 2 tbsp lard
• 1 tsp cumin seeds
• 1 bunch dill
• flour (for work surface)
• 3 tbsp breadcrumbs
• 4 tbsp butter

Instructions

1. 1.

   Knead the two flours with 200 ml lukewarm water. Add the egg and yolk, mix into a smooth dough that no longer sticks. Cover and let rise in a quiet place for 45 minutes.

2. 2.

   Wash the parsley, shake dry, pluck leaves from stems, finely chop and mix with ricotta and 2 eggs. Season with salt, pepper, and nutmeg.

3. 3.

   Clean the cabbage, halve it, remove the core, cut into thin strips or shave. Peel onion and garlic, slice very thinly.

4. 4.

   Heat lard in a pot, sauté cabbage with onion and garlic. Deglaze with 250 ml water, season with salt, pepper, cumin, cover, simmer over medium heat for 10-15 minutes, then remove from heat and cool.

5. 5.

   Wash dill, shake dry, finely chop. Roll dough on floured surface to 3 cm thickness, cut circles (10 cm diameter), place a spoonful of ricotta mixture on each, brush edges with remaining egg white, fold into half-moons. Boil in salted water for about 10 minutes.

6. 6.

   Meanwhile toast breadcrumbs in a pan with melted butter until golden brown. Arrange the herbs on warmed plates, top with buckwheat pockets, sprinkle with breadcrumbs and garnish with dill before serving.