Broccoli Tortellini Gratin

Ingredients

• 250 g spelt whole‑grain flour (plus extra for dusting)
• Salt
• 3 eggs
• 2 tbsp olive oil
• 1 onion
• 2 Spring Onions
• 2 Tomatoes
• 100 g turkey slices
• 60 g parmesan (1 piece)
• 250 g ricotta
• Pepper
• 200 g Broccoli florets
• 1 red chili pepper
• 50 g sour cream
• 2 stalks Parsley

Instructions

1. 1.

   On a work surface, combine flour and salt. Create a well in the center, add 2 eggs and 2 tbsp oil. Knead into a smooth dough, shape into a ball, wrap and let rest for about 30 minutes.

2. 2.

   Meanwhile peel and halve the onion, then slice into strips. Wash and trim the spring onions, cut diagonally into rings. Wash tomatoes, quarter, core, and dice. Wash chili, trim, and slice into rings.

3. 3.

   For the filling, finely chop turkey slices. Grate parmesan. Separate the remaining egg yolk from the whites. Sieve ricotta, mix with turkey, 50 g parmesan, and the yolk; season with salt and pepper.

4. 4.

   Roll out dough on a floured surface in thin sheets. Cut circles about 8 cm in diameter. Place one teaspoon of filling in each center, brush edges with egg white, press together. Fold one edge over and shape into a round. Pull the tips together, layer them around the finger, and press to seal.

5. 5.

   Cook tortellini in boiling salted water for about 5 minutes. Drain and set aside.

6. 6.

   Blanch broccoli florets in boiling salted water for 3–4 minutes, drain, rinse with cold water, and let dry.

7. 7.

   Lightly oil a baking dish. Arrange all prepared vegetables in the dish. Add tortellini and sour cream on top. Sprinkle remaining parmesan and bake in a preheated oven at 200 °C (180 °C fan) for 10–15 minutes until golden.

8. 8.

   Wash parsley, shake off excess water, chop leaves. Sprinkle the finished gratin with parsley before serving.