Turteln with Blaukraut, Scallions and Caraway |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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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:
1. 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.
2. 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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