Tyrolean an
Instructions
Knead all the ingredients of the dough, which should not be too hard.
Cover with film and leave to rest for half an hour.
In the meantime take 100 g of cooked spinach, squeeze dry and chop them fine enough; Add a spoonful of ricotta, a teaspoon of minced onion, salt and pepper: this is the filling.
Tossing the pasta with the pasta machine if you have, or with a rolling pin to 1 cm thickness: cutting discs with a diameter of about 8 cm, fill them with a teaspoon of filling, close to crushing Crescent with the fingertips of the Board so that when it opens.
Made this Cook in boiling salted water, drain and arrange on plates, sprinkle with grated Parmesan cheese and pour over hazelnut butter (a little singed).
If you have some chives put it over the dish.
If the dough dries while you put the filling and you can't close them, take a brush and lightly moisten the edges.
Ingredients and dosing for 4 persons
- For the dough:
- 100 g of rye flour
- 100 G = = 00 white flour
- 1 egg
- 1 == Pto Meeting
- Olive oil
- 1 cup of milk
- For the filling:
- 100 g of cooked spinach
- 1 tablespoon of ricotta
- 1 teaspoon of fine chopped onion
- Salt
- Pepper
- To serve:
- Grated parmesan cheese
- Butter
- Chives (optional)