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🍝 Pasta pockets with fennel and ricotta on paprika and eggplant stew

765 kcal · 30 min · 4 servings

Ingredients

• 1 bulb fennel
• 1 clove garlic
• 2 tbsp olive oil
• 100 ml dry white wine
• pepper (from the mill)
• 200 g ricotta
• 1 red bell pepper
• 1 yellow bell pepper
• 1 green bell pepper
• 0.5 eggplant
• 400 g ripe tomatoes
• 1 shallot
• 1 clove garlic
• 2 tbsp olive oil
• 150 ml dry white wine
• 1 tsp dried oregano
• flour (for the work surface)
• 1 egg white
• 400 g flour
• 3 eggs
• 2 egg yolks
• 1 tbsp oil
• 0.5 tsp salt

Instructions

1. 1. Mound the flour onto a clean work surface.
2. 2. Make a well in the center of the flour.
3. 3. Add the whole eggs, the egg yolks, the oil, and the salt into the well.
4. 4. Stir the ingredients in the well initially with a fork.
5. 5. Then knead the mixture with your hands until it forms a smooth dough.
6. 6. Wrap the dough tightly in cling film.
7. 7. Let the dough chill in the refrigerator for 1 hour.
8. 8. Clean the fennel and wash it if necessary.
9. 9. Cut the fennel into very small cubes.
10. 10. Peel the garlic cloves and chop them finely.
11. 11. Heat oil in a pan and sweat the garlic until translucent.
12. 12. Add the fennel cubes and sweat them briefly.
13. 13. Deglaze the pan with the wine.
14. 14. Season the mixture with salt and pepper.
15. 15. Simmer the vegetables over medium heat for 5 to 8 minutes.
16. 16. Remove the pan from the heat and let the filling cool down.
17. 17. Mix the ricotta with the cooled fennel mixture.
18. 18. Finally, adjust the seasoning of the filling with salt and pepper.
19. 19. Wash the paprika and the eggplant.
20. 20. Clean the vegetables and cut them into very small cubes.
21. 21. Blanch the tomatoes briefly with boiling water.
22. 22. Shock the tomatoes with cold water.
23. 23. Peel the tomatoes and remove the seeds.
24. 24. Cut the tomatoes into small cubes.
25. 25. Peel the shallot and the garlic and chop them finely.
26. 26. Heat oil in a pot and sweat the shallot and garlic until translucent.
27. 27. Add the paprika and eggplant vegetables and sweat them briefly.
28. 28. Deglaze the pot with the wine.
29. 29. Add the diced tomatoes.
30. 30. Season the vegetables with salt, pepper, and oregano.
31. 31. Simmer the vegetables over medium heat for 10 to 15 minutes.
32. 32. Dust the work surface with flour.
33. 33. Roll out the dough in portions until thin.
34. 34. Cut out circles with a diameter of 6 cm.
35. 35. Place some of the filling onto each dough circle.
36. 36. Brush the edges with egg white.
37. 37. Fold the edges together to form half-moons.
38. 38. Press the edges firmly.
39. 39. Twist the ends of the pasta pockets towards each other.
40. 40. Bring salted water to a boil.
41. 41. Cook the pasta pockets in the boiling water for 5 to 6 minutes.
42. 42. Remove the pasta pockets with a slotted spoon.
43. 43. Let the pasta pockets drain well.
44. 44. Serve the pasta pockets on top of the paprika vegetables.

Nutrition per serving

• kcal: 765
• Protein: 27 g · Fett/Fat: 28 g · Carbs: 89 g