114 recipes

44

share on

Stuffed buckwheat fillets

ingredients

servings

4

buckwheat flour

300 oz

Type 00 wheat flour

100 oz

Eggs

4 unit

Extra virgin olive oil

4 spoons

Iodized salt

4 pinches

Gorgonzola cheese

200 oz

Raspberry jam

100 oz

first courses from Italy

Stuffed buckwheat fillets

Stuffed buckwheat fillets

vegetarian with gluten with eggs with lactose source of B vitamins high in iron high in calcium high in potassium

ready in

1 hour

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Stuffed buckwheat fillets

Tortelloni with a decided taste but they hide an amazing filling; gorgonzola and raspberry jam.

Stuffed buckwheat fillets step 1

step 1

Place the two flours in the fountain on the planter; in the center put the eggs and bake it lightly with a fork.

Stuffed buckwheat fillets step 2

step 2

Combine Salt, Oil and Eggs; knead with your hands until you get a smooth and homogeneous dough.

Stuffed buckwheat fillets step 3

step 3

Cover with the film and rest for 30 minutes. After the rest of the time, resume the dough and spread it in very thin leaves, about 2 mm.

Stuffed buckwheat fillets step 4

step 4

On a sheet, place the filling, or a light layer of raspberry jam and a teaspoon of gorgonzola.

Stuffed buckwheat fillets step 5

step 5

Now make the tortelloni or if you prefer, you need simple ravioli overlapping the other layer of pasta.

Stuffed buckwheat fillets step 6

step 6

Cook them in abundant salted water for about 6-7 minutes. Season with butter and Parmesan cheese. Serve immediately, warm.

Loading pic