Ingredients Jump to Instructions ↓

  1. Pasta

  2. 2 cups 125g / 4.4oz Rye flour

  3. 3 Eggs

  4. 1 teaspoon 5ml Olive oil

  5. Filling

  6. 2 cups 474ml Blaukraut - (see recipe), cool

  7. 4 tablespoons 60ml Chopped marjoram leaves

  8. 1 tablespoon 15ml Egg (large)

  9. Sauce

  10. 6 tablespoons 90ml Butter

  11. 1/2 cup 73g / 2.6oz Chopped scallions

  12. 1 tablespoon 15ml Caraway seeds

Instructions Jump to Ingredients ↑

  1. Make pasta according to traditional well technique and roll out to thinnest setting. Assemble filling by mixing Blaukraut, marjoram, caraway and egg together.

  2. Lay pasta out and cut into 2-inch squares. Place 1 teaspoon filling on each square and fold each tortelloni. Continue until all pasta is used up.

  3. To serve, bring 6 quarts water to boil and add 2 tablespoons salt. Drop turteln in water and cook until tender, about 4 to 5 minutes.

  4. Meanwhile, melt butter in a 12- to 14-inch saute pan. Drain cooked turteln well and place in pan with butter. Return to heat, add scallions and caraway, toss to coat, and serve.

  5. This recipe yields 4 servings.


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