Gorgonzola broccoli bags

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Mix flour and 1/2 teaspoon salt. Add vinegar, about 150 ml water and 60 g soft butter in pieces. Knead first with the dough hooks of the hand mixer, then with your hands to a smooth dough (approx. 10 minutes). Wrap the dough in cling film and let it rest at room temperature for at least 30 minutes. ##Broccoli## clean, wash and divide into small florets. Cook in boiling salted water for about 8 minutes. Wash and clean the tomatoes, halve them depending on size. Peel shallots, dice finely.

2. 2

   Drain broccoli, rinse with cold water, drain. Cut the gorgonzola into small cubes or pluck small pieces. Roll out the pasta dough on a floured work surface about 2 mm thin. Cut circles (approx. 9 cm Ø) with a round cookie cutter or glass, dipping the cookie cutter repeatedly in flour. Whisk the egg. Put some broccoli (if necessary, cut the florets even smaller) and gorgonzola on one half of the dough. Brush the edges with egg. Fold the other half of the dough over the filling and press the edges of the dough firmly together. Press the top and bottom edges together, starting at one end, and fold them over each other to form a plait-like thickening. Knead the dough again, roll out again and cut out until the whole dough is used up (results in about 30 pieces). Cook the pasta pockets in portions in boiling salted water for 7-8 minutes. Remove with a skimmer, drain well and keep warm. Roast the pine nuts in a pan without fat until golden brown, take them out.

3. 3

   Fold the other half of the dough over the filling and press the edges of the dough firmly together. Press the top and bottom edges together, starting at one end, and fold them over each other to form a plait-like thickening. Knead the dough again, roll out again and cut out until the whole dough is used up (results in about 30 pieces). Cook the pasta pockets in portions in boiling salted water for 7-8 minutes. Remove with a skimmer, drain well and keep warm. Roast the pine nuts in a pan without fat until golden brown, take them out. Melt 100 g butter in the pan, foam until the butter is lightly browned. Add the tomatoes and the rest of the broccoli and heat up. Season with salt and pepper. Wash parsley, dab dry and cut into fine strips. Arrange the pasta on plates. Spread vegetable butter on them. Sprinkle with pine nuts and parsley

4. 4

   Melt 100 g butter in the pan, foam until the butter is lightly browned. Add the tomatoes and the rest of the broccoli and heat up. Season with salt and pepper. Wash parsley, dab dry and cut into fine strips. Arrange the pasta on plates. Spread vegetable butter on them. Sprinkle with pine nuts and parsley

5. 5

   Waiting time approx. 15 minutes

Nutrition Facts

KCAL
770 kcal

CARBS
60 g

FATS
49 g

PROTEINS
20 g