Filled Pasta Pocket with Lamb and Eggplant

Ingredients

• 200 g double-milled hard wheat flour (Semola di grano duro)
• 100 ml water
• 0.5 tsp Salt
• 200 g ground lamb
• 1 small eggplant
• 1 Shallot
• 1 Garlic clove
• 1 tbsp oil
• 3 tbsp butter
• 100 ml white wine (or rosé)
• margarine
• Salt
• Pepper
• 2 tsp parmesan

Instructions

1. 1.

   Mix all ingredients together and knead with hands into a smooth, compact dough for about 10-15 minutes. If it becomes too firm, add water dropwise. Shape the dough into a ball, wrap in plastic film and rest for about 1 hour. On a lightly floured surface roll into a log and divide into 16 equal parts; roll each as thin as possible with a rolling pin. Let dry for a few minutes, then cut circles using a cookie cutter or knife. Dry for about 20 minutes. Cook 8 pasta sheets in plenty of sparkling salted water for 1-3 minutes al dente (firm to the bite). Set aside the remaining sheets and keep them dry.

2. 2.

   Peel the shallot and garlic clove and finely dice. Dice the eggplant, salt it lightly. Heat oil in a pan and brown the lamb crumbling; add shallots, garlic, and eggplant, sauté briefly, then pour in wine and simmer for at least 10 minutes, seasoning with oregano and pepper. Stir in butter until melted. Place one pasta sheet on a plate, spoon some ragout into the center, sprinkle with oregano and parmesan. Fold another dough sheet to about one-third thickness and place over the ragout; serve hot.