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Agnolotto Ripieno Recipe

by Global Cookbook

Ingredients

2 Tbsp. extra virgin extra virgin olive oil 2 clv garlic, chopped 1 c. onion, finely, minced 1 c. eggplant, skin removed, and, diced 2 Tbsp. Pecorino cheese, grated 4 Tbsp. breadcrumbs Pasta Dough 300 gm flour 3 x egg 1 pch salt egg, wash

Sauce 2 x yellow pepper 2 x red pepper 1 x onion, medium 2 x garlic, cloves 2 x fresh basil, leaves 4 x fresh mature tomato salt, to taste pepper, to taste 1/4 c. parsley 1/4 c. basil

Directions

1. Heat the oil and saute/fry garlic, onion and eggplant. Add in the Pecorino and breadcrumbs. Mix well and reserve.
2. Pasta Dough:For the pasta dough, mix together flour, Large eggs and healthy pinch of salt. Roll out and use timbalo ring (large) to make flat pasta circles.
3. Lay out one pasta circle and top with eggplant mix. Put a whole, unbroken egg yolk over eggplant mix and top with another pasta circle. Healthy pinch edges of pasta together. Repeat with all other pasta circles.
4. Place pasta circles in a large pot of boiling salted water for approximately 5 min. Mix cooked pasta with sauce and serve with sprinkled Pecorino.
5. Sauce:For the sauce, simmer all the ingredients for 20 min then press through a strainer to remove any seeds, stems or possibly skins.

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