Pasta Gratin

Ingredients

• 400 g flour
• 2 Eggs
• 2 egg yolks
• 4 tbsp olive oil
• Salt
• 200 g goat cream cheese
• 200 g minced meat
• 1 stalk leek
• 1 Garlic clove
• 1 tbsp thyme
• 1 tbsp butter
• Salt
• black pepper (freshly ground)
• Nutmeg (freshly grated)
• 3 tbsp grated parmesan
• 2 tbsp almond kernels (grated and lightly toasted)
• 1 egg
• optional breadcrumbs
• 400 ml whipping cream
• 2 egg yolks
• 1 tsp dried thyme
• 100 g shredded cheese (e.g., Gouda)
• 2 tbsp breadcrumbs
• 2 tbsp parmesan
• Nutmeg (freshly grated)

Instructions

1. 1.

   Knead flour with eggs, egg yolks, olive oil, about 50 ml water and salt into a firm, smooth dough; add more oil or flour if needed. Let the dough rest covered in plastic wrap for about 30 minutes at room temperature.

2. 2.

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

3. 3.

   Peel and finely mince garlic. Sauté with leeks in hot butter. Remove from heat. Mix in cream cheese, thyme, parmesan, almonds, minced meat and egg well. If the dough is too wet, fold in a little breadcrumbs.

4. 4.

   Roll out the dough in portions on a floured surface to thin sheets and cut into roughly 4 × 8 cm rectangles (or circles as desired). Place 1–2 teaspoons of filling on each rectangle, brush edges with water and seal into squares or half‑circles. Press edges firmly together.

5. 5.

   Cook the Agnolotti in simmering salted water for about 4 minutes. Remove with a slotted spoon, rinse briefly and drain well.

6. 6.

   Whisk cream with egg yolks and grated cheese; season with nutmeg and layer alternately with pasta in a baking dish. Finish with a splash of beaten egg, then sprinkle with white‑bread crumbs and parmesan. Bake at 200 °C for about 40 minutes until golden brown.