| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains | Import, New, Text | 1 | Servings | |
INGREDIENTS
| 2 | c | Rye flour |
| 3 | Eggs | |
| 1 | t | Olive oil |
| 2 | c | Blaukraut, cool |
| 4 | T | Marjoram leaves, chopped |
| 1 | T | Caraway seeds |
| 1 | Egg | |
| 6 | T | Butter |
| 1/2 | c | Chopped scallions |
| 1 | T | Caraway seeds |
INSTRUCTIONS
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 saut pan. Drain cooked turteln well and place in pan with butter. Return to heat, add scallions and caraway, toss to coat and serve. Serves: 4 Recipe by: =20 Posted to MC-Recipe Digest V1 #582 by Sue <suechef@sover.net> on Apr 20, 1997
A Message from our Provider:
“Sunsets – a gift from God”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1016
Calories From Fat: 840
Total Fat: 95.2g
Cholesterol: 927.2mg
Sodium: 309mg
Potassium: 719mg
Carbohydrates: 16g
Fiber: 9.1g
Sugar: 2.3g
Protein: 30.3g