Tortellini with cream cheese filling
easy
90 mins
90 mins
Ingredients
- 300 g Flour
- 3 Eggs (size M)
- 1 TEASPOON Salt
- 2 TABLESPOONS Oil
- 1 package (125 g) Cream cheese double cream
- 4 TABLESPOONS Milk
- 75 g Mortadella
- 2 TEASPOONS Tomato paste
- 7-10 Tbsp Cayenne pepper
- 4 TABLESPOONS clear broth (instant)
- 2 Onions
- 1 Garlic clove
- 50 g Butter or margarine
- 7-10 Tbsp Flour
Directions
- 1
Pour flour onto a work surface and make a depression in the middle. Add eggs, salt and oil and knead everything into a smooth dough. Leave to rest for 1/2 hour. In the meantime, put cheese in a bowl for the filling and stir with milk until smooth. Cut mortadella into small cubes and add to the cheese.
- 2
Stir in tomato paste and season to taste with salt and cayenne pepper. Roll out half of the pasta dough thinly on a floured work surface. Cut out squares of 6x6 cm. Put 1/2 teaspoon of filling on each square. Brush 2 sides with water and fold the square into a triangle. Press the edges firmly together and form tortellinis. Process the rest of the dough in the same way. Bring 2 litres of water to the boil with the stock. Add the tortellinis to the boiling broth and let it simmer at low heat for 15 minutes. Peel onions and garlic and dice finely.
- 3
Press the edges firmly together and form tortellinis. Process the rest of the dough in the same way. Bring 2 litres of water to the boil with the stock. Add the tortellinis to the boiling broth and let it simmer at low heat for 15 minutes. Peel onions and garlic and dice finely. Heat the fat in a pot and sauté both in it. Drain the tortellinis and mix with the onion sauce before serving
- 4
Plate: Friesland
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