FILLED BUNTONS
With aubergine sauce and mozzarella
For the fresh pasta:
2 eggs;
200 g of 00 flour;
a pinch of salt.
For the stuffing:
Mirogallo aubergine sauce;
mozzarella to taste (one of 125 g).
For the stuffing:
Mirogallo aubergine sauce
spolverata di ricotta salata grattugiata;
fresh basil.
Recipe process
Prepare the fresh pasta by mixing the eggs with the flour and a pinch of salt in a bowl;
Work on the pastry board until you obtain an elastic and smooth dough;
Leave to rest covered for 1/2 hour;
Cut the mozzarella into cubes;
01
Roll out the thin sheet with a rolling pin;
Take a baking dish and cover the bottom with a bed of aubergine sauce;
Preheat the oven to 200 degrees;
With a pasta cutter, cut out squares of dough measuring approximately 8×8 cm and thin them quickly with a rolling pin;
Take a square and place it on the palm of your hand and stuff it in the center with 1 teaspoon of aubergine sauce and 2 cubes of mozzarella;
02
Close it in bundles with the other hand by making the opposite sides adhere to each other by pressing the dough well;
Proceed until the dough is finished;
Arrange all the dumplings in the pan with the sauce and bake them for 15 minutes;
Serve hot with a sprinkling of grated ricotta salata and fresh basil.
03
Filled dumplings
English 
Italian