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Turtlen potatoes and cottage cheese

ingredients

servings

4

Iodized salt

to taste

Black pepper

to taste

White corn flour

1 spoon

Breadcrumbs

to taste

Ricotta cheese

200 grams

Potatoes

200 grams

Water

100 grams

Rye flour

125 grams

Wholewheat flour

125 grams

Extra virgin olive oil

3 spoons

single courses from Italy

Turtlen potatoes and cottage cheese

Turtlen potatoes and cottage cheese

vegetarian with gluten with lactose high in potassium

ready in

1 hour 30 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Turtlen potatoes and cottage cheese

The turtlen potatoes and ricotta are mouthwatering and delicious ravioli made with a light dough. The term actually used in this recipe is a bit inappropriately. In fact turtlen is a term that in the Emilia region indicates the tortellini dough which is made with part of rye flour or stuffed with meat or ricotta cheese and spinach. But here is rustic version.

Turtlen potatoes and cottage cheese step 1

step 1

We begin dallimpasto. we have the flours on a flat, add a pinch of salt, 3 tablespoons extra virgin olive oil, and little by little hot water is important that the water is warm.

Turtlen potatoes and cottage cheese step 2

step 2

Meanwhile we peel the potatoes, cut them into pieces and let's do cook in a saucepan with cold water supply. So scoliamole, schiacciamole with a potato masher and amalgamiamole ricotta.

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Turtlen potatoes and cottage cheese step 3

step 3

Insaporiamo the mixture with salt and pepper or preference nutmeg

Turtlen potatoes and cottage cheese step 4

step 4

Resume the dough, and with a very thin stendiamola coppapasta ricaviamone even number of disks. About half discs put a spoonful of filling and close the turtlen superimposing another disk and sealing.

Turtlen potatoes and cottage cheese step 5

step 5

We spend our gluttonous turtlen in the oven, but first to make the crusty surface spennelliamoli with water mixed with oil and impaniamoli with corn flour and breadcrumbs. Harden at 180 degrees for 20 minutes.

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