Tortellini with zucchini and nettle filling

Ingredients for 2 servings:

• 200 g flour
• 100 ml water
• 100 g zucchini
• 1 handful of nettles, fresh, young leaves
• 2 pinches of salt and pepper
• 3 pinches of herbal salt
• 1 sprig rosemary

Instructions

Working time approx. 1 hour; Rest time approx. 1 hour; Cooking/baking time approx. 8 minutes; Total time approx. 2 hours 8 minutes

Knead the flour and water into a firm dough. If it’s too soft, add a little more flour. Let it rest for about an hour. In the meantime, wash the zucchini and nettles. The stinging hairs will wash away during washing. Using a food processor, chop everything until it forms a smooth dough. Transfer to a kitchen towel and squeeze dry until no more water comes out. Roll out the dough thinly on a well-floured surface and cut 5×5 cm squares with a knife. Using a small spoon, place a little of the filling near the center of one half, then fold the square corner to corner. You’ll have to experiment to see how much filling you need to get the tortellini to fold neatly. I used very little. Shape the tortellini by firmly pressing the unfolded sides. Then grab the two corners where the fold is and wrap them around your finger to create the typical tortellini shape. There are tutorials online for this, some of which also use round pans but work in an equivalent way. Place the finished tortellini next to each other on a floured surface and meanwhile bring a sufficiently large pot of water to a boil. When the water boils, add salt. Add the tortellini and wait until they all float to the surface. Let it cook a little longer and then drain. The tortellini can be served with sauce or in broth. They taste very good with a simple cream sauce made from roux, cream, salt and pepper. If desired, the pasta dough can also be made with egg, but in this case it is no longer vegan. You can also add feta to the filling, but this will also no longer be vegan.