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🍰 Delightful Quark-Herb Filling in Fresh Dough Rings

888 kcal · 30 min · 4 servings

Ingredients

• 200 g spinach (frozen)
• 400 g wheat flour
• 4 eggs
• salt
• 1 tbsp olive oil
• 1 tbsp butter
• 300 g ricotta (or dry semi-fat quark)
• 2 egg yolks
• 5 tbsp parsley
• 100 g freshly grated parmesan
• salt
• pepper (from the mill)
• freshly grated nutmeg
• 50 g butter
• sage leaf
• 50 g freshly grated parmesan

Instructions

1. 1. Let the frozen spinach thaw in a sieve.
2. 2. Squeeze the thawed spinach well to remove excess moisture.
3. 3. Pile the flour on a clean work surface.
4. 4. Make a well in the center of the flour.
5. 5. Add the whole eggs and olive oil into the well.
6. 6. Knead the ingredients with your hands until you have a smooth dough.
7. 7. If the dough is too dry, add 1 to 2 tablespoons of lukewarm water.
8. 8. Shape the dough into a ball.
9. 9. Let the dough rest for 30 minutes.
10. 10. Lightly dust your work surface with flour.
11. 11. Roll out the dough very thinly.
12. 12. Use a glass to cut out circles about 6 cm in diameter.
13. 13. Place the dough circles on a floured kitchen towel.
14. 14. Let the dough circles dry slightly.
15. 15. Finely chop the squeezed spinach.
16. 16. Melt the butter in a pan.
17. 17. Sauté the spinach in the butter briefly.
18. 18. Let the spinach cool down completely.
19. 19. Press the ricotta through a fine sieve.
20. 20. Mix the ricotta thoroughly with the egg yolks.
21. 21. Wash the parsley and chop it finely.
22. 22. Stir the cooled spinach into the ricotta-yolk mixture.
23. 23. Fold in the chopped parsley into the filling.
24. 24. Add the grated Parmesan to the filling.
25. 25. Season the filling with salt, pepper, and nutmeg.
26. 26. Place a hazelnut-sized portion of filling in the center of a dough circle.
27. 27. Fold the dough over the filling to form a triangle or half-moon.
28. 28. Press the edges of the dough pocket firmly together.
29. 29. Wrap the dough pocket around your index finger.
30. 30. Press the ends of the dough pocket firmly together to form a ring.
31. 31. Bring 3 liters of water to a boil in a large, shallow pot.
32. 32. Cook the tortellini in batches for a few minutes until al dente.
33. 33. Remove the tortellini with a slotted spoon.
34. 34. Let the tortellini drain well.
35. 35. Serve the tortellini on pre-warmed plates.
36. 36. Heat some butter in a small pan.
37. 37. Add the sage leaves to the hot butter.
38. 38. Fry the sage leaves briefly in the butter.
39. 39. Pour the sage butter over the served tortellini.
40. 40. Sprinkle the tortellini with freshly grated Parmesan.
41. 41. Serve the dish immediately.

Nutrition per serving

• kcal: 888
• Protein: 38 g · Fett/Fat: 47 g · Carbs: 77 g