| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains |
|
New, Text, Import |
1 |
Servings |
INGREDIENTS
| 2 |
c |
Rye flour |
| 3 |
|
Eggs |
| 1 |
ts |
Olive oil |
| 2 |
c |
Blaukraut, cool |
| 4 |
tb |
Marjoram leaves, chopped |
| 1 |
tb |
Caraway seeds |
| 1 |
lg |
Egg |
| 6 |
tb |
Butter |
| 1/2 |
c |
Chopped scallions |
| 1 |
tb |
Caraway seeds |
INSTRUCTIONS
PASTA
FILLING
SAUCE
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
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“Thankfulness to God is a recognition that God in His goodness and faithfulness has provided for us and cared for us, both physically and spiritually. It is a recognition that we are totally dependent upon Him; that all that we are and have comes from God. #Jerry Bridges”