Filled Pasta Parcels on Peppers
Ingredients
- For the Filling
- 1 Fennel bulb
- 1 garlic clove
- 2 Tbsps olive oil
- 100 milliliters dry white wine
- freshly ground peppers
- 200 grams Ricotta cheese
- For the Vegetables
- 1 red Bell pepper
- 1 yellow Bell pepper
- 1 green Bell pepper
- ½ Eggplant
- 400 grams ripe Tomatoes
- 1 shallot
- 1 garlic clove
- 2 Tbsps olive oil
- 150 milliliters dry white wine
- 1 tsp dried oregano
- Also
- Pastry flour (for work surface)
- 1 egg white
- For the Dough
- 400 grams Pastry flour
- 3 eggs
- 2 egg yolks
- 1 Tbsp vegetable oil
- ½ tsp salt
Preparation steps
Dust the flour on work surface and make a bowl in the middle for the eggs, yolks, oil and salt. Mix with a fork and knead with hands until smooth. Cover in saran wrap and let chill for 1 hour.
For the filling, rinse, the fennel and cut into very small cubes. Peel garlic, finely chop and sauté in a pan with hot oil. Add the fennel, sauté and pour in the wine, season with salt and pepper and simmer over medium heat for 5-8 minutes. Remove from heat and let cool.
Mix the ricotta with the fennel and season with salt and pepper.
For the vegetables, rinse bell peppers and eggplant and cut into very small cubes. Blanch the tomatoes, shock in ice water, peel, quarter, core and cut into small cubes. Peel shallot and garlic, finely chop and in a pan of hot oil cook until translucent. Add vegetables, to the tomatoes and briefly sauté. Pour the wine and deglaze, add the tomatoes, season with salt and pepper and sprinkle with oregano. Simmer 10-15 minutes over medium heat.
In the mean time, lay the dough portions on a floured surface roll out thinly and cut out (6 cm diameter) = (approximately 2.5 inches) circles. On each circle place some of the filling, coat the edges with egg white and fold to crescents. Press around the edges and thread the ends to each other. Cook in salted boiling water for 5-6 minutes. With a slotted spoon remove, drain and serve with the bell peppers.
