Feta Tortellini

Pile wheat and durum wheat flour on a pasta board and make a dent in the center. Add egg, egg yolk, salt and olive oil and knead until smooth. The dough should be firm and may well resemble plasticine. It is advisable to use a little less flour at the beginning and knead the dough softly, then add more and more flour until the desired firmness is reached. Wrap the dough in cling film and rest in the refrigerator for 30 min.

For the filling, mash the feta with a fork, stir in the egg yolks, Parmesan cheese and the kitchen herbs. Season with pepper and salt from new.

Roll out the dough thinly (with a pasta machine) and cut into squares about 6×6 cm.

Form a small blob of feta paste in the center of each square. Then fold the dough over each other to form a triangle. Fold two corners together and press tightly next to each other, folding the tip over.

For the sauce, cut peppers in half, remove seeds and soften. Now remove the peel, crush and lightly bubble with vegetable soup and whipping cream. Season strongly with salt and freshly ground pepper and mix in cold butter.

In a saucepan of boiling hot salted water, make the tortellini for about 5 minutes.

Spread the sauce evenly on the plate, arrange the tortellini on top and sprinkle with the parsley.

Our tip: It is best to use fresh herbs f

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