Farmer Cheese Filled Pasta
The Hungarian filled pasta
No one who has ever tasted them can forget the great old classic of Hungarian filled pasta. Soft potato pasta, sweet crumb and a super tasty farmer cheese filling that will sweep almost anyone off their feet. You can also fill them with jam, but I think the creamy vanilla farmer cheese filling is the hit!
Ingredients:
- 1 kg of potatoes
- 100 g butter
- 250 g flour
- 1 egg
For the filling:
- 500 g Farmer cheese or Ricotta
- 2 egg yolks
- 4 tbsp of sugar
- 1 tbsp of vanilla sugar
- grated peel of a lemon
- salt
- sour cream and powdered sugar for serving
For fried crumbs:
- 2 tbsp of butter
- 150 g bread crumbs
Steps:
- Peel, wash, dice and boil the potatoes in salted water until tender (about 20 minutes). Drain and mash with butter. Leave to cool.
- Add the flour and egg and mix until homogeneous. Cover and let rest for 1 hour.
- Prepare the filling: Mix the farmer’s cheese well with the egg yolks, sugar, vanilla and lemon zest.
- Knead the rested pasta a little and roll out on a floured work surface until 4-5 mm thin. Place 12 small heaps of the filling on one half of the pasta. Brush the edges and the spaces between the heaps with beaten egg white. Fold the pasta half on top of the heaps. Press down on the seams and edges. Cut out the 12 stuffed noodles with a pizza cutter.
- Boil bundles in salted water until they rise to the surface + 3 minutes.
- Toast the breadcrumbs in hot butter until golden brown and coat the stuffed pastas with them.
- Serve with powdered sugar and sour ceram. Enjoy your meal!
Watch our video about this filled pasta recipe: