Homemade tortelloni with blueberry sauce

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   For the tortelloni, knead flour, 1 teaspoon salt and about 150 ml water to a smooth dough. Wrap in foil and let it rest for at least 1 hour. Wash the lemon hot, grate dry, halve the fruit and squeeze the juice of one half

2. 2

   For the filling, peel and finely dice 1 onion and garlic. Finely dice the tofu. Heat 1 tablespoon of oil. Fry the tofu, onion and garlic cubes for about 4 minutes. Chop tomatoes, capers and peanuts and add to the tofu. Season to taste with salt, 1 tablespoon lemon juice, five-spice powder and chilli flakes

3. 3

   Roll out the noodle dough in portions with the noodle machine (approx. 1 mm thick) and cut out circles (approx. 8 cm Ø). Add approx. 1 tsp. of filling to each circle, spread the edges very thinly with water, fold the circles into crescents and form into tortelloni. Knead the rest of the dough and repeat the process until the dough is used up (makes about 32 pieces)

4. 4

   For the sauce, select blueberries, wash and drain well. Peel 1 onion, dice finely. Wash tarragon, shake dry, remove leaves, except for a little bit for garnishing, pluck them from the stems and chop finely. Heat 1 tablespoon of oil and briefly fry the onion cubes in it until translucent. Add blueberries, bring to the boil and simmer for about 3 minutes. Season to taste with tarragon, salt, pepper and honey

5. 5

   Cook the tortelloni in boiling salted water for about 2 minutes. Pour into a sieve and drain. Cut the remaining lemon into slices. Heat 2 tablespoons of oil in a frying pan and fry the lemon slices briefly while turning. Take out and fry the tortelloni in the lemon oil for approx. 4 minutes, turning. Season to taste with salt and nutmeg. Arrange on plates and garnish with tarragon and lemon slices

6. 6

   waiting time approx. 3/4 hours

Nutrition Facts

KCAL
490 kcal

CARBS
53 g

FATS
22 g

PROTEINS
18 g