Agnolotti alla Siciliana

For the impasto:
2 cups Semonina flour
1 1/2 cup 00 flour (cake flour)
1 pinch of saffron
1 cup war water

Add the pinch of saffron to warm water. Knead it into the flour. Should be consistency of play dough.
Cover in plastic and let it sit for at list 15 minutes.
Roll into the pasta machine on the number five if you use a Marcato brand.

For the Ragu:
400g pork belly
400g pork ribs
1/4 cup olive oil
6 cloves garlic (cut cloves in 4 pieces)
3 leaves sage
2 cups tomato pure
1 cup dry white wine
1/2 cup water
Salt & Pepper


In a big pan, brown the pork belly and the ribs. in a separate small pan, brown the garlic and the sage. Add the garlic and sage with the meat. Add the tomato pure and simmer for 45 minutes with the lid cover.

Filling:
1/2 kg Ricotta
400g sausage
A pinch of ground pepperoncino (crushed red peppers)
A pinch of cinnamon
3 leaves of sage diced up
Salt & Pepper

Mix all together with hands










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