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🍰 Crunchy Tortellini Gratin with Broccoli

534 kcal · 30 min · 4 servings

Ingredients

• 250 g spelt whole wheat flour (and some flour for the work surface)
• salt
• 3 eggs
• 2 tbsp olive oil
• 1 onion
• 2 spring onions
• 2 tomatoes
• 100 g turkey slices
• 60 g parmesan (1 piece)
• 250 g ricotta
• pepper
• 200 g broccoli florets
• 1 red chili pepper
• 50 g sour cream
• 2 sprigs parsley

Instructions

1. 1. Place flour and salt on a clean work surface.
2. 2. Make a well in the center of the flour mixture.
3. 3. Add two eggs and two tablespoons of oil into the well.
4. 4. Knead everything into a smooth dough.
5. 5. Shape the dough into a ball.
6. 6. Wrap the dough ball and let it rest for about 30 minutes.
7. 7. Peel an onion and cut it in half.
8. 8. Cut the onion halves into thin strips.
9. 9. Wash spring onions and remove the tough ends.
10. 10. Slice the spring onions diagonally into rings.
11. 11. Wash tomatoes and cut them into quarters.
12. 12. Remove the core from the tomato quarters.
13. 13. Dice the cored tomatoes.
14. 14. Wash a chili pepper and remove the stem.
15. 15. Slice the chili into thin rings.
16. 16. Cut turkey deli meat into very small pieces.
17. 17. Grate Parmesan cheese finely.
18. 18. Separate an egg: take the yolk for the filling and keep the white.
19. 19. Press ricotta through a sieve to make it creamy.
20. 20. Mix the ricotta with the turkey pieces, 50 grams of Parmesan, and the egg yolk.
21. 21. Season the filling with salt and pepper.
22. 22. Divide the dough into portions and roll it out thinly.
23. 23. Cut out circles with a diameter of about 8 centimeters.
24. 24. Place one teaspoon of filling in the center of each dough circle.
25. 25. Brush the edges of the dough circles with the egg white.
26. 26. Press the edges together firmly to seal the tortellini.
27. 27. Fold the edge up on one side.
28. 28. Shape the tortellini into a round form.
29. 29. Gather the tips and wrap them around your finger.
30. 30. Press the tips together firmly.
31. 31. Boil the tortellini in salted boiling water for about 5 minutes.
32. 32. Drain the tortellini and let them drip dry.
33. 33. Boil broccoli florets in salted boiling water for 3 to 4 minutes.
34. 34. Drain the broccoli and shock it with cold water.
35. 35. Let the broccoli drain well.
36. 36. Brush a baking dish with some oil.
37. 37. Distribute all prepared vegetables in the baking dish.
38. 38. Add the tortellini and sour cream on top.
39. 39. Sprinkle the dish with the remaining Parmesan.
40. 40. Bake the gratin in the preheated oven at 200 degrees (convection 180 degrees) for 10 to 15 minutes.
41. 41. Wash parsley and shake it dry.
42. 42. Finely chop the parsley leaves.
43. 43. Sprinkle the finished gratin with the parsley.

Nutrition per serving

• kcal: 534
• Protein: 33 g · Fett/Fat: 22 g · Carbs: 51 g