Recipe of Spinach tortellini in Tyrolean style





Preparation time:


Cooking time:



For the pasta:
- 250 grams of white flour
- 250 grams buckwheat flour
- 4 eggs
- 1 teaspoon oil
- salt
- warm water

Rest the pasta for 30 minutes

For the stuffing:
- 800 grams spinach
- 1 onion
- 40 grams of butter
- garlic
- parsley
- Parmesan
- salt
- pepper
- nutmeg


Mix the flour, 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.

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