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Tortellini dough: put the flour on the work surface, make a well and add the salt and rapeseed oil. Mix slowly with your fingers and gradually mix in the water, knead until you get a smooth and supple dough that no longer sticks. Shape the dough into a ball, cover and let rest for about an hour.

I used rapeseed oil because it is so beautifully yellow (olive oil always makes the dough a little greenish). I have noticed that this makes the dough particularly smooth, I am thrilled!

In the meantime, prepare the filling and the sauce: cut or slice the cabbage into very small pieces, finely chop the onion, chop the garlic. Sweat everything in a little butter or oil, season with salt and pepper and a pinch of sugar, add a little water and cook until soft with the lid closed.

Take the cabbage mixture out of the pot except for two tablespoons for the filling, fry the 2 tablespoons until the cabbage is nice and brown, add a little chili and then fill a bowl and mix with the cream cheese. Season to taste and, if necessary, add seasoning, the filling should be spicy and spicy.

Puree the remaining cabbage, "thin" it with cream or vegetable stock until you have the desired sauce. Season again to taste. Return to the saucepan and keep warm.

Roll out the dough very thinly on the lightly floured work surface and then cut out circles (approx. 8 cm diameter) and fill:

Take a circle of dough in your hand, put a small blob of filling in the middle, fold it up as a semicircle and press the edges together firmly (that would now be ravioli), now wrap this semicircle around your index finger, place the two ends on top of each other and press down, the whole thing peel it off your finger while turning the edge of the dough over from the semicircle. Make more tortellini in this way until the filling is used up. Don't despair, they don't all have to look 100% the same ... Put the tortellini on a floured plate and let dry a little.

Bring a saucepan of water to the boil, season with plenty of salt and place the tortellini one at a time in the water. Now reduce the temperature a little and let the tortellini simmer (approx. 4-5 minutes, they then float on the surface). Take it out of the water with the skimmer, this reduces the risk that something will break.

Serving: Put some sauce on the preheated plates, place the tortellini on top and sprinkle with Parmesan. Add Feldsalt in small florets (washed and cleaned of course). Finished!!