Fagottini with lemon ricotta filling

Total: 1 hr 45 Min. | Active: 1 hr 15 Min.
Nutritional value / piece: 49 kcal
, Fat: 2 g
, Carbohydrate: 4 g
, Protein: 2 g


50 pieces


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


200 g white flour
100 g durum wheat semolina
3 eggs
1 egg yolk


250 g ricotta
100 g grated Parmesan
3 sprigs thyme, leaves torn off
1 organic lemon, grated zest and 2 tbsp of juice
¼ tsp salt
¼ tsp pepper

To shape

1 egg white

To cook

salted water, boiling
3 tbsp butter
3 sprigs thyme, leaves torn off
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How it's done

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Mix the flour and semolina in a bowl. Add the eggs and egg yolk, mix, knead for approx. 15 mins. to form a smooth dough. Shape into a ball, then leave to rest for approx. 30 mins. at room temperature under a bowl rinsed in hot water.


Combine the ricotta, cheese, thyme, lemon zest and lemon juice, season.

To shape

Roll out the dough in batches to approx. 2 mm thick, cut out approx. 50 circles (each approx. 10 cm in diameter). Keep the dough covered at all times to prevent it from drying out. Brush the pieces of dough with a little egg white, place 1 tsp of filling in the middle of each circle. Gather the edges together, press together above the filling, pressing out any trapped air. Place the fagottini on a lightly floured tea towel.

To cook

Cook the fagottini in batches in simmering salted water for approx. 7 mins. Remove the fagottini with a slotted spoon, transfer to a bowl, add the butter and thyme, mix and keep warm.

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