Triple Tortellini

For the triple tortellini, first prepare the dough.

For the dough, knead everything well. The dough should be smooth. If it is still too hard, add some water until the dough is right and let it rest at room temperature for about 30 minutes.

Roll out the dough about 2 mm thin and cut out rings or cut out triangles or squares. Place the filling on the center of one piece of dough and cover with a second.

Press the edges with a fork, cook in boiling salted water for 2 minutes and toss in brown butter.

For the minced stuffing, finely dice the onion and fry it in a pan. Add the mince, press the garlic, add with the tomato paste and fry well.

Then add the paprika and herbs and a little water. Don’t add too much, just let the ingredients combine better and season well with salt and pepper!

Leave to cool.

For the spinach filling, wash the spinach, remove the stems and chop coarsely. Finely dice the shallots and sauté in a saucepan.

Add the garlic and spinach and sauté until the spinach collapses. Add the cream cheese, set aside and add the parmesan.

Season with nutmeg, salt and pepper, let cool.

For the mushroom filling, dice the shallot and mushroom and sauté in a pan until hot. Add the cream cheese and set aside.

Add the parmesan and season with herbs, salt and pepper. Leave to cool

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