Stuffed pasta
easy
75 mins
75 mins
Ingredients
- 500 g Leg of lamb from the leg
- 1 Onion
- 2 TABLESPOONS Olive oil
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 7-10 Tbsp dried herbs of Provence
- 1 TABLESPOON Tomato paste
- 1 TABLESPOON Flour
- 100 g firm sheep's cheese
- 100 g yellow cherry tomatoes
- 1/2 package (125 g; approx. 16 pieces) big colourful mussel noodles
- 100 g Whipped cream
- 7-10 Tbsp pink berries
Directions
- 1
Wash the meat and dab dry. Cut into small cubes of about 1 cm. Peel and finely dice the onion. Heat oil. Fry both in it over a high heat for about 10 minutes, turning them over.
- 2
Season with salt, pepper and dried herbs. Stir in tomato paste. Dust with flour. Deglaze with 800 ml water, stir and braise covered for about 45 minutes. Cut feta cheese into fine strips. Wash and slice the tomatoes. Cook pasta in boiling salted water according to package instructions shortly before serving. Refine ragout with cream and pink berries. Season to taste with salt and pepper, carefully add tomato slices. Place the pasta close together on a plate.
- 3
Wash and slice the tomatoes. Cook pasta in boiling salted water according to package instructions shortly before serving. Refine ragout with cream and pink berries. Season to taste with salt and pepper, carefully add tomato slices. Place the pasta close together on a plate. Spread the ragout on top. Serve sprinkled with feta cheese
Nutrition Facts
600 kcal
29 g
40 g
32 g
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