Tortellini with Savoy Cabbage Filling

Pasta dough: Knead a pasta dough from the listed ingredients and rest it in plastic wrap in about 1 hour.

Blanch the cabbage in boiling salted water, rinse, drain and chop. Sauté the young onion in butter, then add the cabbage and sauté until tender, about 5 minutes.

Cool down a bit. Mix together with breadcrumbs, ricotta, egg yolk and parmesan. Season with salt, pepper and a pinch of nutmeg.

Roll out the pasta dough thinly and cut into squares. Place the filling on top. Brush the edges with egg white or water and form tortellini. Cook in boiling salted water and serve with sage butter and Parmesan cheese.

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