Handmade goat ricotta tortelloni in sage butter (Poletto Easter menu)

Name: Handmade goat ricotta tortelloni in sage butter (Poletto Easter menu)
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 125 g Durum wheat semolina; 75 g Flour; 2 Eggs (size M); 7-10 Tbsp Salt; 125 g young leaf spinach; 1/2 Garlic clove; 1 TEASPOON Olive oil; 7-10 Tbsp Pepper; 7-10 Tbsp grated nutmeg; 250 g Fresh goat cheese; 1 Egg yolk (size S); 10 g grated parmesan cheese; 1 1/2 TSP. Breadcrumbs; 1/2 l Chicken bouillon (instant); 4 Sage leaves; 125 g cold butter; 8 dried tomatoes; 4 TABLESPOONS Broad beans (deep-frozen, split and pre-cooked); 1 Protein (size M); 7-10 Tbsp Durum wheat semolina; 7-10 Tbsp Cling film

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

125 g Durum wheat semolina
75 g Flour
2 Eggs (size M)
7-10 Tbsp Salt
125 g young leaf spinach
1/2 Garlic clove
1 TEASPOON Olive oil
7-10 Tbsp Pepper
7-10 Tbsp grated nutmeg
250 g Fresh goat cheese
1 Egg yolk (size S)
10 g grated parmesan cheese
1 1/2 TSP. Breadcrumbs
1/2 l Chicken bouillon (instant)
4 Sage leaves
125 g cold butter
8 dried tomatoes
4 TABLESPOONS Broad beans (deep-frozen, split and pre-cooked)
1 Protein (size M)
7-10 Tbsp Durum wheat semolina
7-10 Tbsp Cling film

Directions

1
For the pasta dough, mix semolina and flour, sieve onto the work surface and make a depression in the middle. Add eggs and 1 pinch of salt. Knead everything into a smooth dough, wrap in foil and chill for about 1 hour. Wash the spinach and drain thoroughly. Peel and chop the garlic. Heat the oil in a large, coated pan. Sauté the garlic in it. Add the spinach and let it collapse, season with salt, pepper and nutmeg.
2
Pour into a bowl and allow to cool. Roughly chop the spinach, mix with cream cheese, egg yolk, parmesan and breadcrumbs. Season to taste with salt, pepper and nutmeg. Bring the stock to the boil. Wash sage, dab dry and pluck leaves from the stems. Put some leaves aside for garnishing. Stir butter in pieces bit by bit into the broth. Add 2 sage leaves and simmer the stock for 2-3 minutes. Remove the sage. Cut 2 sage leaves and dried tomatoes into strips and add to the sage butter with the broad bean seeds. Season to taste with salt and pepper. Sprinkle pasta dough with semolina and roll out thinly. Cut out circles (8-10 cm Ø). Place 1 teaspoon of spinach filling in the middle of each circle. Whisk the egg white.
3
Remove the sage. Cut 2 sage leaves and dried tomatoes into strips and add to the sage butter with the broad bean seeds. Season to taste with salt and pepper. Sprinkle pasta dough with semolina and roll out thinly. Cut out circles (8-10 cm Ø). Place 1 teaspoon of spinach filling in the middle of each circle. Whisk the egg white. Spread the edges of the dough with it. Fold the dough crescent-shaped over the filling and close. Fold over the round sides and bring the two pointed ends together at the front. Boil up plenty of salted water. Let the tortelloni simmer for about 5 minutes. (Water should no longer boil!) Drain the finished tortelloni. Heat sage butter. Swivel the tortelloni in it and serve with the sage butter. Garnish with the rest of the sage
4
Spread the edges of the dough with it. Fold the dough crescent-shaped over the filling and close. Fold over the round sides and bring the two pointed ends together at the front. Boil up plenty of salted water. Let the tortelloni simmer for about 5 minutes. (Water should no longer boil!) Drain the finished tortelloni. Heat sage butter. Swivel the tortelloni in it and serve with the sage butter. Garnish with the rest of the sage
5
30 minutes waiting time