Tortelli with potato and cheese filling in strong meat broth

Name: Tortelli with potato and cheese filling in strong meat broth
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 300 g Potatoes; 30 g Butter; 30 g grated mountain cheese; 7-10 Tbsp grated nutmeg; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1/2 bunch Chives; 1 egg (size M); 500 g fresh pasta dough (refrigerator); 1 collar Spring onions; 1 l Beef broth

AUTHOR
Antoine Long

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

300 g Potatoes
30 g Butter
30 g grated mountain cheese
7-10 Tbsp grated nutmeg
7-10 Tbsp Salt
7-10 Tbsp Pepper
1/2 bunch Chives
1 egg (size M)
500 g fresh pasta dough (refrigerator)
1 collar Spring onions
1 l Beef broth

Directions

1
Wash the potatoes and cook them in boiling water for about 30 minutes, drain, rinse with cold water and peel immediately. Cut butter into cubes. Mash potatoes with a potato masher and put them into a bowl. Mix mashed potatoes, butter and cheese. Season with nutmeg, salt and pepper. Wash chives, shake dry and cut into small rolls. Mix egg and chives into the potato mixture and fill into a piping bag
2
Unroll the pasta dough and cut out approx. 40 circles with a round cookie cutter (8 cm Ø). Spray the filling onto 20 circles with the piping bag (approx. 20 g per noodle). Moisten the edges slightly with some water and cover with the remaining circles. Press lightly around the filling. Cook in boiling salt water for about 3 minutes
3
Clean and wash spring onions and cut into fine rings. Bring the stock to the boil. Arrange tortelli, pour broth over them and sprinkle with spring onions