Stuffed Pasta Dumplings with Sage Butter

Ingredients

• 1 egg
• 2 spring onions
• 1 carrot
• 150 g ricotta
• 20 g grated Parmesan
• 1 tbsp breadcrumbs
• 1 splash Lemon juice
• 1 tsp lemon zest (unprocessed)
• Salt
• Pepper (freshly ground)
• 80 g Butter
• 1 handful sage leaves
• Salt
• Pepper (freshly ground)
• 1 tsp crushed red pepper flakes
• 350 g flour
• 3 eggs
• Salt
• 4 tbsp olive oil
• flour (for working)

Instructions

1. 1.

   Sift the flour onto a work surface and press a well in the center. Beat the eggs in a bowl, season with salt, pour in the olive oil into the well, and gradually fold the flour from the edges using your fingers until incorporated. Knead the dough thoroughly until smooth and elastic. Adjust flour quantity slightly if needed. Let rest covered in a damp cloth for about 30 minutes.

2. 2.

   Separate the egg whites for the filling. Wash, trim, and finely chop the spring onions. Peel and grate the carrot. Combine both with well-drained ricotta, the yolk, parmesan, and breadcrumbs. Season with lemon juice, zest, salt, and pepper.

3. 3.

   Roll out the dough to about 2 mm thickness on a floured surface or using a pasta machine. Place roughly one teaspoon of filling at regular intervals on half of the dough. Brush a little egg white around each portion. Fold the other half over the fillings and press edges firmly. Cut into squares with a pastry wheel.

4. 4.

   Bring salted water to a boil in a large pot. Drop the dumplings in and simmer for 3-4 minutes until cooked through.

5. 5.

   Melt butter in a large pan over medium heat, letting it brown slightly. Rinse sage leaves and pat dry. Add them to the butter and sauté briefly. Toss the drained dumplings, season lightly with salt, and sprinkle with crushed red pepper flakes before serving.