Fontina Tortellini with Spinach Leaves, Parmesan Foam and Truffle

Summary

Ingredients

For the pasta dough:

• 200 g durum wheat semolina
• 200 g wheat flour type 405
• 4 egg (s)
• 2 tablespoon olive oil, extra virgin

For the filling:

• 200 g cheese (Fontina) or other soft, aromatic cheese
• 200 ml milk
• 125 ml cream
• 40 g butter
• 40 g wheat flour type 5
• Nutmeg, grated
• Salt, from the mill

For the vegetables:

• 600 baby spinach, possibly also Swiss chard or pak choi
• 3 shallot (s)
• 2 cloves garlic
• 100 ml cream
• Nutmeg, grated
• Salt and pepper, black, from the mill

For the sauce: (parmesan foam)

• 100 g parmesan, freshly rated
• 100 ml cream
• 100 ml milk
• 1 tablespoon butter, cold

For the set:

• 1 tuber / n truffle, black winter truffle, even better white Alba truffle

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Instructions

1. For the pasta dough, mix the flour, eggs and olive oil in a bowl or with your hands on the pasta board and knead well. The dough should be tough. Then wrap the dough in cling film and let it rest for at least 1 hour (I like to let it rest in the refrigerator overnight).
2. For the cheese filling, melt the butter and stir in the flour. Add the milk and cream, stirring constantly. As soon as the mixture becomes thick, cook it over low heat for 4 minutes. Cut the fontina or other cheese into cubes and stir in. As soon as the cheese has dissolved, remove the pan from the heat and let the mixture cool down. Processes easier when cold (can also be prepared).
3. For the tortellini, roll out the pasta dough thinly. Cut out circles with a diameter of approx. 7-8 cm. Place a small spoon of the cheese filling in the center of each circle. Brush the edge of the pastry with a little water and fold the pastry sheets together. Press the crescent-shaped dumplings together at the edge and bend both corners towards the middle and glue them together. Place the tortellini on a baking tray sprinkled with durum wheat flour or a grid covered with a cloth.
4. Cook in a saucepan with boiling salted water for 4 - 6 minutes (depends on size and thickness).
5. Wash the baby spinach and spin dry. Peel and dice the shallots and garlic. Heat the olive oil in a saucepan and let the shallots and garlic turn until translucent, then add the spinach and let it collapse briefly. Season with salt, pepper and nutmeg and then add a dash of cream. Bring the finished vegetables to the boil again briefly. Chard or Pak Choi can also be used instead of spinach.
6. For the Parmesan foam, bring the milk and cream to the boil briefly and remove from the heat. Add the grated parmesan and cold butter. Foam the sauce with a hand blender.
7. To serve, arrange the tortellini on the spinach leaves. Add the parmesan foam and the shaved truffle and serve.

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