🍽️ Homemade Ricotta Pasta Pockets in Tomato Sauce

Name: Homemade Ricotta Pasta Pockets in Tomato Sauce
Total time: 30 min
Yield: 4 servings
Ingredients: 300 g flour; 3 egg yolks; 2 eggs; salt; 150 g tomatoes; 200 g ricotta; 1 bunch herbs; 2 tbsp breadcrumbs; 2 egg yolks; 100 g parmesan; 80 g butter; 80 g parmesan; 2 sprigs basil; 1 stalk celery (cleaned, cut into thin rings); 750 g tomatoes (peeled, seeded and diced); 3 garlic cloves; 2 tbsp mixed Mediterranean fresh herbs (chopped); 6 tbsp olive oil; salt; pepper; 100 g olives

1047 kcal · 30 min · 4 servings

Cook this free in the MyFoody app →

Ingredients

300 g flour
3 egg yolks
2 eggs
salt
150 g tomatoes
200 g ricotta
1 bunch herbs
2 tbsp breadcrumbs
2 egg yolks
100 g parmesan
80 g butter
80 g parmesan
2 sprigs basil
1 stalk celery (cleaned, cut into thin rings)
750 g tomatoes (peeled, seeded and diced)
3 garlic cloves
2 tbsp mixed Mediterranean fresh herbs (chopped)
6 tbsp olive oil
salt
pepper
100 g olives

Instructions

1. Knead all dough ingredients quickly into a smooth dough.
2. Shape the dough into a ball.
3. Cover the dough ball and let it rest for 20 minutes.
4. Finely chop the dried tomatoes.
5. Wash the fresh herbs and chop them finely as well.
6. Mix the ricotta with the egg yolk in a bowl.
7. Fold in the Parmesan and breadcrumbs into the ricotta mixture.
8. Add the chopped tomatoes and herbs to the filling.
9. Season the filling with salt and pepper to taste.
10. Dust your work surface with flour.
11. Roll out the dough on the floured surface to about 2 millimeters thick.
12. Divide the rolled-out dough into two halves.
13. Take a teaspoon of filling and form a walnut-sized ball.
14. Place the filling portions on one dough sheet at intervals of about 5 centimeters.
15. Carefully place the second dough sheet on top.
16. Press the dough firmly around each filling portion.
17. Cut the pasta pockets apart from each other using a wheel or knife.
18. Cover the finished pasta pockets and let them rest for 30 minutes.
19. Put crushed garlic and herbs into a pot.
20. Sauté the garlic and herb mixture briefly.
21. Add the diced celery and tomato cubes to the pot.
22. Stir everything well.
23. Season the sauce generously.
24. Let the sauce simmer for about 20 minutes.
25. Add a little olive oil to the finished sauce.
26. Serve the pasta pockets hot with the tomato sauce.

Nutrition per serving

kcal: 1047
Protein: 38 g · Fett/Fat: 69 g · Carbs: 69 g