Preparation (about 45 min):
Shape the flour on a surface, make a dent, add durum wheat semolina, add yolks and egg, sprinkle salt on the edge of the flour, drizzle a little oil, add a little water, season with nutmeg. Knead everything together until smooth, wrap in plastic wrap, refrigerate the dough for two to three hours or preferably rest for one night.
Stir the egg yolks with the milk (ice cream spread). Roll out the dough thinly on floured surface, cut out circles. For the filling, mix feta cheese with tomato cubes, add thyme and season with salt and pepper. Place small heaps of the mixture on the dough circles, brush the edge of the dough with ice cream spread, fold the dough, smooth the front and pull both ends together.
Draw tortelloni in lightly salted water for three to four min. Sauté spring onions in hot olive oil until translucent*, add well drained tortelloni, season with a tiny bit of salt and pepper, add a tiny bit of thyme, arrange in deep dish.
Sprinkle with parmesan shavings and garnish with cress sprouts. If you like, you can also add truffles.
(*= sauté a little bit, fry briefly – remark of the creator of the recipe)
Our tip: It is best to use fresh herbs for a particularly good aroma!
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