Ricotta and tagliatelle timballo
By Matt Tebbutt From Saturday Kitchen Ingredients For the pastry 200g/7oz plain flour, plus extra for dusting 100g/3½oz salted butter 2 free-range eggs, beaten For the timballo 1 tbsp olive oil 1 onion, diced 2 garlic cloves, minced 6 anchovy fillets, …