Ingredients

• 2 cups rye flour
• 3 eggs
• 1 teaspoon olive oil
• 2 cups blaukraut-cool
• 4 tablespoons chopped marjoram leaves
• 1 tablespoon caraway seeds
• 1 large egg
• 6 tablespoons butter
• 1/2 cup chopped scallions
• 1 tablespoon caraway seeds

Instructions

1. Make pasta according to traditional well technique and roll out to thinnest setting. Assemble filling by mixing blaukraut, marjoram, caraway and egg together. Lay pasta out and cut into 2-inch squares. Place 1 teaspoon filling on each square and fold each tortelloni. Continue until all pasta is used up.
2. To serve, bring 6 quarts water to boil and add 2 tablespoons salt. Drop turteln in water and cook until tender, about 4 to 5 minutes. Meanwhile, melt butter in a 12- to 14-inch saute pan. Drain cooked turteln well and place in pan with butter. Return to heat, add scallions and caraway, toss to coat and serve.