Vegetarian tortellini

Ingredients for 4 servings:

• 250 g broccoli
• 250 g potatoes
• 1 pinch of nutmeg
• 1 tsp vegetable broth
• 1 pinch(s) of pepper
• 1 handful of arugula, chopped
• 350 g flour (wheat flour)
• 1 tbsp salt
• 4 tbsp oil (sunflower oil)
• 1 tbsp water
• 3 eggs
• 500 ml milk
• 1 pkt. processed cheese
• 150 g cheese (grated cheddar)
• tsp salt and pepper
• 1 tsp mustard
• Paprika powder

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

First, make the pasta dough: Mix flour and salt, along with oil and water, in a separate bowl. Make a well in the flour and add the eggs. Slowly add the oil and water and knead into a smooth dough, about 10 minutes. Wrap the dough in plastic wrap and let it rest on the countertop for 30 minutes. For the filling: Cook the potatoes and broccoli until al dente (use small potatoes). Then puree them in a food processor and add the spices. Roll out the pasta dough (it’s best to cut in half first so it doesn’t dry out). Cut out thin rectangles, about 4 x 4 cm. Place the filling in the middle, fold the opposite corners, then roll the triangle into a tortellini shape. Set everything aside. Boil plenty of water! Any leftover filling is delicious as mashed potatoes. For the sauce: Heat the milk, add the remaining ingredients, and cook over low heat, stirring occasionally. Be careful, it will stick to the bottom quickly. Cook the tortellini in the water for about 5 minutes and serve with the sauce. It’s totally filling and a great way to make your own!