Tortellini soup
“Children especially like this: homemade tortellini in a hot vegetable or meat broth!”
Method
Heat up some oil in a pan, and sauté a bay leaf and the minced meat. As soon as the meat is cooked add the cubed Mortadella, the egg and the grated Parmesan. Season with nutmeg, salt and pepper. Mix the ingredients well and leave to stand in the fridge. For the dough, sieve the fl our onto the work surface, make a well in the middle and pour in the egg, oil and water. Mix all ingredients well until a fi rm, smooth dough is formed. Use a rolling pin to roll out the dough until it is very thin and then cut, with a pasta-cutting wheel, into squares of approximately 3 x 3 cm. Place some of the meat fi lling into the middle of each square and then fold the square into a triangle by pressing together the two corners that are diagonally opposite each other. Shape the triangle around your index finger, fold in the ends and press fi rmly together. Cook the tortellini in the vegetable or meat stock.
Ingredients
- Ingredients for the dough: 400 g Schär "Farina/Mehl", 4 eggs, 4 tbsp. corn oil, 4 tbsp. lukewarm water
Ingredients for the filling: 150 g pork loin, 100 g turkey breast, 3-4 tbsp. oil, 1 bay leaf, 100 g Mortadella, grated nutmeg to taste, 1 egg, salt and pepper to taste, 50 g grated Parmesan, approx. 2 l vegetable or meat stock
