Recipe of Spinach tortellini in Tyrolean style


Mix both the flours, eggs, oil, salt and water. Crare a thin sheet, in the meantime blanch the spinach in boiling water and fry the onion and garlic. When cooked, add parsley, salt and nutmeg and mix well. Derive from the pastry discs and place a teaspoon of filling in the center of each disk which will be folded in half. Cook the half moons in boiling salted water. Serve with melted butter and Parmesan.

Difficulty: Medium
Number of person 4
Preparation time: 01:00 hours
Cooking time: 00:04 hours

For the pasta:

  • 150 g rye flour
  • 100 g wheat flour
  • 1 egg
  • 50-60 ml lukewarm water
  • 1 tbsp oil
  • Salt

For the stuffing:

  • 150 g spinach, boiled (approx. 300 g of fresh spinach)
  • 50 g onion
  • 1/2 garlic clove
  • 1 tbsp butter
  • 100 g curd cheese (quark)
  • 1 tbsp parmesan, grated
  • 1 tbsp chives
  • 1 pinch of nutmeg
  • Ground pepper
  • Salt

Hotel South Tyrol and environs