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20
GB
TORTELLONI WITH SPINACH AND RICOTTA
Ingredients:
200 g flour
250 g frozen spinach leaves
(or 600 g fresh spinach,
fresh, blanched in salt water)
250 g ricotta
1 egg
salt, pepper, nutmeg
garlic as desired
Knead flour, 1 tbsp salt and the egg to form a stiff
dough.
Add warm water until all the flour is absorbed.
Knead well and let stand for 30 minutes.
Finely chop thawed / blanched spinach, season
with salt, pepper and a dash of nutmeg, add 1 – 2
pressed garlic cloves (as desired).
Stir with ricotta; the mixture should be well
seasoned.
Knead the pasta dough well again and roll out
thinly (ideally with a pasta maker).
Cut out squares of about 3 inches; place about ½
tsp of filling in the center; close the square
and cut out small semi-circular tortelloni (e.g.
with a sturdy water glass).
Cook in the BHG 193 in the bottom steaming box
for 10 minutes.
Serve with cream sauce or simply with melted
butter and parmesan cheese.
Tip: For a tasty variation, replace the spinach
with110 g of dried
mushrooms. Soak the mushrooms in warm water
and finely chop them before mixing
them in with the ricotta.
Season the ricotta mass with salt and pepper.
Nutmeg and garlic do not work
with this recipe.
FILLET OF SALMON WITH VEGETABLES
Ingredients:
frozen salmon fillets
(per person approx. 200 g)
500 g broccoli or zucchini
500 g potatoes
package of ready-made Hollandaise sauce
(approx. ¼ l)
salt, pepper, spicy mustard
Peel and halve potatoes and place them in the
bottom steaming box.
Season salmon with salt and pepper, brush with
mustard and place in the middle steaming box.
Split broccoli or zucchini in slices, salt lightly and
place in the top steaming box.
Put a cup of the ready-made sauce in with the
vegetables for heating.
Cook in the BHG for 25 minutes.
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