Tortellini with Cream Cheese Filling

Ingredients

• 170 g spelt flour (Type 630)
• 100 g spelt whole‑grain flour
• 0.5 tsp Salt
• 3 eggs
• 2 tbsp olive oil
• 1 handful mixed herbs (e.g., basil, parsley, chives)
• 1 Organic lemon
• 250 g cream cheese
• Pepper

Instructions

1. 1.

   For the dough, place 150 g Type 630 spelt flour and 100 g whole‑grain spelt flour with salt on a work surface, make a well in the center and add 2 eggs and 2 tbsp olive oil. Knead into a smooth dough with your hands, shape into a ball, and transfer to a bowl. Cover with a plate and let rest in the refrigerator for 30 minutes.

2. 2.

   Meanwhile wash the herbs, shake dry, and finely chop. Separate the egg yolk from the white; set the white aside. Mix the yolk and chopped herbs with the cream cheese. Rinse the lemon hot and dry‑rub it. Grate the zest of half a lemon. Halve the lemon, squeeze 1 tsp juice, and stir together with the zest into the cream cheese mixture. Season with salt and pepper.

3. 3.

   Dust the work surface with remaining spelt flour. Remove dough from the refrigerator and roll out as thinly as possible on the floured surface (or use a pasta machine). Cut circles of 8 cm diameter and place 1 tsp cream‑cheese filling in the center of each. Brush edges with egg white, fold into half‑moons, press the edge firmly together. Fold one side up and shape into a round. Pull the tips together to stack around the finger and press to seal. Repeat until all dough is formed into tortellini.

4. 4.

   Bring salted water to a boil in a large pot. Cook the tortellini for 3 minutes over high heat, until they float on the surface. Use a slotted spoon to lift finished tortellini from the cooking water and drain in a colander.