Lamb agnolotti with tomatoes

Ingredients for 4 servings:

• 300 g flour
• 80 g semolina
• 3 large eggs
• 2 medium-sized egg yolks
• 1 tbsp olive oil
• 300 g lamb (lean, minced)
• 3 m.-large shallot(s), finely diced
• 1 clove(s) garlic, finely diced
• 5 tbsp olive oil
• 6 large tomatoes, pitted and diced
• 80 g mascarpone (alternatively Bresso)
• 2 tbsp tomato paste
• 4 peppermint leaves, chopped
• 2 m.-large egg whites
• Salt and pepper, black
• 50 g Parmesan

Instructions

Working time approx. 40 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 1 hour 20 minutes

takes work, but tastes super good

Pasta dough: Knead flour, semolina, 3 large eggs, 2 medium egg yolks, 1 tablespoon of oil, and a pinch of salt into an elastic dough. Form into a ball and let rest at room temperature for 30 minutes, covered with a kitchen towel. Meat filling: Sauté onions and garlic in 2 tablespoons of hot oil until golden brown. Add the minced meat and 2 chopped tomatoes and sauté for about 5-6 minutes. Mix with mascarpone, peppermint, and tomato paste. Season to taste with salt and pepper. Roll out the pasta dough as thinly as possible. Cut out circles 8 cm in diameter and place 1 teaspoon of the meat mixture on each as the filling. Brush the edges with egg white, fold them shut, and press down. Let the agnolotti stand in hot, salted water for about 5 minutes, then drain well. Keep warm. Heat 3 tablespoons of olive oil and add the remaining chopped tomatoes. Season with salt and pepper. Serve the pasta with the tomato sauce and grated Parmesan cheese on top. If you’re cooking for a big crowd, this recipe could serve just three.