Tortellini with mushroom stuffing
Pie: 15 a dag of flour, egg, pinch of salt
Stuffing: Cooked mushrooms, the decoction of which was used for borscht, a small onion, a tablespoon of breadcrumbs, little egg, salt
Knead the flour, LOL, tablespoons of lukewarm water and a pinch of salt in the dough, "Slower” than for pasta. Roll them out thinly and cut them into small squares (ok. 3×3 cm). Place a little stuffing on each square, fold diagonally and stick the edges together, then two opposite corners. Put ready ears on salted boiling water, and when they go out, to cook yet 3 min. and remove with a slotted spoon. While preparing the stuffing, Chop the mushrooms very finely, fry in butter together with the chopped onion, mix with breadcrumbs and raw egg.