Agnolotto Ripieno Recipe

• 2 Tbsp. extra virgin extra virgin olive oil
• 2 clv garlic, chopped
• 1 c. onion, finely, minced
• 1 c. eggplant, skin removed, and, diced
• 2 Tbsp. Pecorino cheese, grated
• 4 Tbsp. breadcrumbs
• Pasta Dough
• 300 gm flour
• 3 x egg
• 1 pch salt
• egg, wash
• Sauce
• 2 x yellow pepper
• 2 x red pepper
• 1 x onion, medium
• 2 x garlic, cloves
• 2 x fresh basil, leaves
• 4 x fresh mature tomato
• salt, to taste
• pepper, to taste
• 1/4 c. parsley
• 1/4 c. basil

Directions