Vegetable Tortellini

Ingredients

• 250 g flour
• 125 g butter
• 1 pinch salt
• 1 egg
• 300 g frozen peas
• 3 Carrots
• 4 egg yolks
• 200 g heavy cream
• 300 g cream cheese (double cream level)
• Salt
• Pepper

Instructions

1. 1.

   Sift the flour onto a work surface, mix in the salt and create a well in the center. Cut the cold butter into small pieces and distribute around the well, add the egg to the center, pour in about 2–3 tbsp lukewarm water, and use a knife to cut through all ingredients until small dough crumbs form. Quickly knead with hands into a dough, shape into a ball, wrap in cling film and refrigerate for about 30 minutes.

2. 2.

   Meanwhile peel and slice the carrots, blanch them in boiling salted water for 3 minutes, then add the peas and bring to a vigorous boil again. Drain in a sieve and let cool.

3. 3.

   Whisk together the heavy cream, cream cheese, and egg yolks until smooth; season with salt and pepper.

4. 4.

   Roll out the dough thinly and cut into tortellini shapes or use a mold. Prick the bottoms of each shape several times with a fork.

5. 5.

   Spread the cream cheese mixture onto the tortellini bases, top with the prepared vegetables, and bake in an oven at 180 °C for about 20–30 minutes.

6. 6.

   Serve the vegetable tortellini hot or cold.