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Fagottini with lemon ricotta filling
1 h 15 m active | 1 h 45 m total
Nutrition facts per serving:
  • Energy in kcal about 49
  • Fat about 2g
  • Carbohydrates about 4g
  • Protein about 2g
This is needed
This is needed for 50 pieces
  • 200 g white flour
  • 100 g durum wheat semolina
  • 3 egg
  • 1 egg yolk
  • 250 g ricotta
  • 3 sprigs thyme, leaves torn off
  • 100 g grated Parmesan
  • 1 organic lemon, grated zest and 2 tbsp of juice
  • 0.25 tsp salt
  • 0.25 tsp pepper
To shape
  • 1 egg white
To cook
  • salted water, boiling
  • 3 tbsp butter
  • 3 sprigs thyme, leaves torn off
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And that's how it's done
And that's how it's done
Mix the flour and semolina in a bowl. Add the eggs and egg yolk, mix, knead for approx. 15 mins. to form a smooth dough. Shape into a ball, then leave to rest for approx. 30 mins. at room temperature under a bowl rinsed in hot water.
Combine the ricotta, cheese, thyme, lemon zest and lemon juice, season.
To shape
Roll out the dough in batches to approx. 2 mm thick, cut out approx. 50 circles (each approx. 10 cm in diameter). Keep the dough covered at all times to prevent it from drying out. Brush the pieces of dough with a little egg white, place 1 tsp of filling in the middle of each circle. Gather the edges together, press together above the filling, pressing out any trapped air. Place the fagottini on a lightly floured tea towel.
To cook
Cook the fagottini in batches in simmering salted water for approx. 7 mins. Remove the fagottini with a slotted spoon, transfer to a bowl, add the butter and thyme, mix and keep warm.

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