Stuffed Pasta with Ground Beef

Ingredients

• 300 g flour
• 70 g fine wheat semolina
• 4 eggs
• Salt
• 1 tbsp butter (soft)
• 3 tbsp butter
• 1 stale roll
• 1 onion
• 1 egg
• 1 tbsp chopped parsley
• 200 g ground veal
• 150 g veal patty
• pepper (ground)
• nutmeg
• 0.5 tsp dried marjoram
• breadcrumbs (as needed)
• flour (for work surface)
• lettuce leaves (optional)
• 2 Tomatoes
• 2 tbsp white balsamic vinegar
• 1 small onion
• 4 Garlic cloves
• 2 tbsp butter

Instructions

1. 1.

   Place flour, semolina with the eggs, ½ tsp salt and 1 tbsp soft butter in a bowl and knead into a smooth dough. Cover and let rest for 20 minutes.

2. 2.

   Soak the roll in water. Peel and finely dice one onion, sauté in 1 tbsp butter until translucent. Drain the roll well, crumble it, and mix with ground veal, veal patty, the cooked onion, parsley, and egg. Season with salt, pepper, nutmeg, and marjoram; taste.

3. 3.

   Divide the pasta dough in half and roll each on a lightly floured surface thinly. Cut into squares about 10x10 cm. Spoon two teaspoons of filling onto one half of each square, brush edges with water, fold diagonally, and press seams with a fork. Drop the pockets into boiling salted water; simmer gently for 12–15 minutes.

4. 4.

   Peel and finely dice the remaining onions and garlic; cook in butter until pale golden.

5. 5.

   Drain the pockets, plate them, add washed lettuce with diced tomatoes, drizzle vinegar over, and sprinkle with the onion mixture before serving.