Tortellini with Parsley Filling

Ingredients

• 450 g flour
• 4 eggs
• Salt
• 5 tbsp olive oil
• 1 small onion
• 2 Garlic cloves
• 4 bunches parsley
• 50 g chopped hazelnuts
• 50 g Parmesan
• 100 g cream cheese
• 2 tbsp breadcrumbs
• 1 tsp lemon juice
• pepper (ground)
• 1 Egg white
• flour (for rolling)
• 4 tbsp butter (for serving)

Instructions

1. 1.

   Sift the flour onto a work surface and make a well in the center.

2. 2.

   Whisk the eggs in a bowl, season with salt, pour in olive oil into the well, and gradually fold in the flour from the edges using your fingers.

3. 3.

   Knead the dough until smooth and elastic. Cover with a damp cloth and let rest for 30 minutes.

4. 4.

   Peel and finely dice the onion. Peel the garlic and press through a press. Wash the parsley, dry by shaking, pluck the leaves, and chop.

5. 5.

   Combine onion, garlic, hazelnuts, parsley (except 1 tbsp), cream cheese, parmesan, and breadcrumbs; season with lemon juice, salt, and pepper.

6. 6.

   Roll out the dough on a floured surface as thinly as possible. Cut circles about 7–8 cm in diameter. Place one tablespoon of filling on each circle, brush edges with lightly beaten egg white, fold into half-moons, and press edges firmly with a fork.

7. 7.

   Bring salted water to a boil in a large pot. Drop the tortellini in batches; cook for 3–4 minutes, then lift with a slotted spoon and keep warm. Melt butter in a pan, add parsley, toss the tortellini, plate, and serve.