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🍽️ Saffron Fagottini with Ricotta and Tomato Filling

489 kcal · 30 min · 4 servings

Saffron Fagottini with Ricotta and Tomato Filling Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Place the flour and one teaspoon of salt on a clean work surface.
  2. 2. Make a well in the center of the flour mixture.
  3. 3. Add two eggs, one tablespoon of oil, and saffron into the well.
  4. 4. Knead the ingredients into a smooth dough.
  5. 5. Shape the dough into a ball.
  6. 6. Wrap the dough ball and refrigerate for about two hours.
  7. 7. Peel the shallots and dice them finely.
  8. 8. Wash the cherry tomatoes and halve them.
  9. 9. Heat the remaining olive oil in a pot.
  10. 10. Sauté the shallots in the oil until translucent.
  11. 11. Add the halved tomatoes.
  12. 12. Simmer the mixture over low heat for eight minutes.
  13. 13. Season the sauce with salt, pepper, and sugar.
  14. 14. Blend the sauce smooth with a hand blender.
  15. 15. Wash the thyme and shake it dry.
  16. 16. Set aside a few thyme leaves for garnish.
  17. 17. Finely chop the remaining thyme.
  18. 18. Stir the ricotta, the remaining egg, and the chopped thyme until smooth.
  19. 19. Season the filling with salt and pepper.
  20. 20. Dust the work surface with flour.
  21. 21. Roll out the dough in portions until thin.
  22. 22. Cut out circles with a diameter of about six centimeters.
  23. 23. Place a hazelnut-sized amount of filling in the center of each circle.
  24. 24. Brush the edges with beaten egg yolk.
  25. 25. Gather the edges over the filling to form small pouches.
  26. 26. Bring plenty of salted water to a boil.
  27. 27. Cook the fagottini in batches for about four minutes.
  28. 28. Remove the pasta with a slotted spoon.
  29. 29. Let the pasta drain well.
  30. 30. Bring the tomato sauce to a boil in a pan.
  31. 31. Toss the fagottini briefly in the hot sauce.
  32. 32. Plate the fagottini.
  33. 33. Garnish the dishes with the fresh thyme leaves.

Nutrition per serving