Deep Fried Pasta Pockets with Cottage Cheese Filling on Strawberry Sauce

Prepare flour and eggs to a firm dough and rest in cling film for 1 hour in the refrigerator. Roll out the pasta dough thinly and cut out round pieces of dough with a glass.

Mix the curd well with the egg yolks and sugar to taste and finely grated lemon zest. Spoon a little of the curd mixture onto the center of the cut out dough pieces form. Brush the pasta strands with water and press firmly together.

Mash the strawberries with a little sugar and sparkling wine in a hand mixer. Heat the vegetable oil in a saucepan and fry the pasta pockets in it for about 4-5 minutes.

Pour the strawberry sauce onto plates, arrange the pasta pockets on top and garnish with whole strawberries and fresh mint.

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