Knead the flour, eggs and water into a smooth dough. It shouldn`t stick, but it shouldn`t get too dry either. If it is too firm, add a little water; if it sticks, dust a little flour. Knead until the surface is smooth and soft. Then let it rest for 30 minutes in a bowl under a damp cloth.
Meanwhile, the filling can be prepared.
To do this, you chop the smoked salmon very small. It should then look similar to ground beef. Mix it with the cream cheese, dill, salt and pepper in a bowl. Season to taste and, if necessary, add seasoning.
Separate about a quarter of the dough, cover the rest of the dough and set it aside so that it does not dry out. Roll out the dough thinly on a floured surface. Cut out circles about 6 cm in diameter. Remove the remnants of the dough and return to the other dough in the bowl.
Now the filling is placed on the circles in small piles. Moisten the edges of the dough circles lightly with water, the best way to do this is with a small bristle brush. Not too much water and only 5-10 circles at a time, otherwise the water will dry out again. Now you can fold the circles together and press the edge firmly. You take the corners of the semicircle and fold them over each other, so that the typical shape of the tortelloni is created.
Process the rest of the dough and filling in the same way.
Put the finished tortelloni in slightly simmering salted water. They are ready when they swim to the top, which takes about 3-5 minutes.
You can toss them in butter and sprinkle with fresh dill or serve with a dill sauce.
If you want to serve the tortelloni as a starter, use half of the ingredients.
Ingredients
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