Tortellini with plum filling

Name: Tortellini with plum filling
Cook time: 2 h
Total time: 2 h
Yield: 4
Ingredients: 200 g Flour; 2 Eggs (size M); 1 pinch Salt; 4 TABLESPOONS Sugar; 2 TEASPOONS Cinnamon; 1 TABLESPOON Oil; 75 g Prunes; 5 TABLESPOONS Plum jam; 1 Pot Mint; 200 g Whipped cream

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 4

200 g Flour
2 Eggs (size M)
1 pinch Salt
4 TABLESPOONS Sugar
2 TEASPOONS Cinnamon
1 TABLESPOON Oil
75 g Prunes
5 TABLESPOONS Plum jam
1 Pot Mint
200 g Whipped cream

Directions

1
Knead flour, eggs, salt, 1 tablespoon of sugar, 1 teaspoon of cinnamon and oil to a smooth dough. Cover and let rest for about 30 minutes. In the meantime, finely chop the prunes and mix with the plum puree.
2
Roll out the dough very thinly with a pasta machine and cover immediately with plastic foil. Cut out circles from the dough with a round cookie cutter (5 cm Ø). Immediately after cutting out 1/2 teaspoon of plum puree in the middle of the circle, spread the edge thinly with plum puree and form into tortellini.
3
Cook the tortellini in slightly boiling water for about 12 minutes. Drain. In the meantime, remove the mint leaves. Puree cream and leaves with the hand mixer. Mix the remaining cinnamon and sugar and turn the tortellini in it.
4
Arrange on plates with the mint cream.