I wanted to try this recipe when I saw the slightly pink sauce. I was looking for ideas for Valentine's Day.
Most photos showed baked goods and desserts for Feb. 14th. Others went in the aphrodisiac direction. The original dish had heart shaped pasta. My cookie cutters were not large enough for filled pasta. A round cutter did the trick as well.
The sauce is the star of this dish. The filled pasta is tasty. Not only sausage meat is in the filling, chopped Mozzarella adds creaminess to it. Both parts of this dish contain dried oregano.
Recipe for 2:
170 g sausage meat, 60 g mozzarella
1 shallot, 1 egg, salt, pepper, oregano
Fresh pasta sheets, semolina
Sauce:
250 ml pink wine, 1 clove of garlic
80 g cream cheese, 60 g grated Gouda
Salt, pepper, oregano
1 tsp potato starch, 1tbsp water
Separate the egg. The white is for brushing the edges of the pasta cuttings.
The egg yolk goes in with meat, mozzarella, salt, pepper and oregano.
Start the sauce first. It can be reheated later. Chop the garlic and heat it up with the wine. Bring the wine to a boil for 3 min, then reduce the heat and melt the cream cheese first. Drop in the grated cheese and season with salt, pepper and oregano. Make a starch slurry and bind the sauce.
Fresh pasta dries out very quickly. Just cut out what you need for one filled pasta. Brush egg white on the edges.
Chop the shallot very fine, mix cheese and meat and egg and seasoning together. Put 1 tbsp in the middle of the cut out piece of pasta.
Make 8 13 cm diameter filled pasta pieces.
Cook them in medium high boiling water for 9 min.
Plate the pasta on top of the sauce. Sprinkle some oregano on top.
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