Turteln With Blaukraut, Scallions And Caraway

Recipe Ingredients

		Pasta
2 cups	125g / 4.4oz	Rye flour
3		Eggs
1 teaspoon	5ml	Olive oil
		Filling
2 cups	474ml	Blaukraut - cool, see * note
4 tablespoons	60ml	Chopped marjoram leaves
1 tablespoon	15ml	Caraway seeds
1 tablespoon	15ml	Egg (large)
		Sauce
6 tablespoons	90ml	Butter
1/2 cup	73g / 2.6oz	Chopped scallions
1 tablespoon	15ml	Caraway seeds

Recipe Instructions

* Note: See the "Blaukraut" recipe which is included in this collection.

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.

Source:
MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-1D03)

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