Pasta Pockets with Potato Filling

Be careful, takes a little practice. For the filling, make the potatoes until soft, mash and set aside. Blend the onion, garlic and pancetta or bacon in a hand blender until uniform but not crushed, then roast until the fat melts and the onions are soft and translucent. Mix the mashed potatoes with nutmeg, ricotta, Parmesan, salt and pepper and cool completely. Pile the flour on the table with a pinch of salt, press an indentation in the center and beat the egg into it. Add water and mix until a smooth, elastic dough. Knead for about 20 minutes.

Once the dough feels elastic, it can be handled: Roll out as thin as possible and cut into rectangles about 4 x 7 cm. In each rectangle put a little bit of the filling form and fold over. Press the three open edges together with a fork. Bring a large saucepan of salted water to the boil, drop in the pasta and make about 4 minutes. Remove with a slotted spoon and pour into a preheated bowl. Evenly distribute the butter pieces over the pasta and toss gently. Sprinkle with parmesan cheese.

Serve with leaf salads

Our tip: Use bacon with a subtle smoky note!

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