Ricotta Pasta Pockets with Tomato Sauce

Ingredients

• 300 g flour
• 3 egg yolks
• 2 Eggs
• Salt
• 150 g tomatoes
• 200 g ricotta
• 1 bundle herbs
• 2 tbsp breadcrumbs
• 2 egg yolks
• 100 g Parmesan
• 80 g Butter
• 80 g Parmesan
• 2 sprigs Basil
• 1 stalk celery (cleaned, sliced into thin rings)
• 750 g tomatoes (deveined, seeded and diced)
• 3 Garlic cloves
• 2 tbsp mixed fresh Mediterranean herbs (chopped)
• 6 tbsp Olive oil
• Salt
• Pepper
• 100 g olives

Instructions

1. 1.

   Quickly knead all dough ingredients into a smooth dough, shape into a ball, cover and let rest for 20 minutes. Finely chop sun-dried tomatoes. Whisk herbs, finely chop. Mix ricotta and egg yolk, fold in parmesan and breadcrumbs, add tomatoes and herbs. Season with salt and pepper. Roll out pasta dough on a floured surface to about 2 mm thickness, cut in half. Place spoonful-sized portions spaced about 5 cm apart on a dough sheet using a teaspoon. Lay a second dough sheet over, press between filling and roll out. Cover and let rest for 30 minutes, then cook in plenty of salted water in batches for 4 minutes.

2. 2.

   In a pot, briefly sauté pressed garlic and herbs, add celery and tomato cubes, stir, season, and simmer for about 20 minutes; add olives.

3. 3.

   Serve the finished pasta pockets with the sauce.