Filled Pasta with Austrian Knots

Ingredients

• 300 g sheep milk yogurt
• 4 tbsp Sour cream
• 2 tbsp sugar
• 2 tbsp lemon juice
• 50 g butter
• 1 tbsp honey
• 2 tbsp thyme leaves
• 1 tbsp organic lemon zest

Instructions

1. 1.

   Soak the knots in wine two days before serving and let them soak overnight covered. Drain the next day, reserve the wine, bring it to a boil, pour over the knots again and let steep another night. By the following day the knots should have absorbed all the wine. Dice the dried fruit finely and mix with honey in a bowl. Dice baguette small cubes and stir in. Finely chop pumpkin seeds and add, mixing everything.

2. 2.

   For the dough combine flour with egg, oil and about 80 ml water to form a smooth dough. Add more flour or water if needed. Brush dough with oil, wrap in foil and rest at room temperature for about 30 minutes.

3. 3.

   Roll out the dough on a floured surface or with a pasta machine thinly. Cut circles of about 6 cm diameter and place one teaspoon of filling in each center. Brush edges with beaten egg white, fold over and press edges firmly. Rest on a floured surface until all pasta is formed.

4. 4.

   Whisk yogurt with sour cream, sugar and lemon juice until smooth.

5. 5.

   Cook the pasta in a large pot of boiling salted water for about 3 minutes. Melt butter, stir in honey and thyme, then toss the drained pasta in it. Plate and sprinkle with lemon zest. Serve with the yogurt sauce.