Turteln with Blaukraut, Scallions and Caraway

Yield:
4
Level:
Easy
Ingredients
  • Pasta
  • 2 cups rye flour
  • 3 eggs
  • 1 teaspoon olive oil
  • Filling
  • 2 cups blaukraut-cool
  • 4 tablespoons chopped marjoram leaves
  • 1 tablespoon caraway seeds
  • 1 large egg
  • Sauce
  • 6 tablespoons butter
  • 1/2 cup chopped scallions
  • 1 tablespoon caraway seeds
Directions
  • Make pasta according to traditional well technique and roll out to thinnest setting. Assemble filling by mixing blaukraut, marjoram, caraway and egg together. 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.

  • 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. 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.


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