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. 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. Serves: 4 Recipe by: =20 Posted to MC-Recipe Digest V1 #582 by Sue
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|Serving Size: 1 Serving (2157g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 1498 (30%)|
|Amt Per Serving||% DV|
|Total Fat 166.4g||222 %|
|Saturated Fat 70.5g||353 %|
|Monounsaturated Fat 51.3g|
|Polyunsanturated Fat 20.8g|
|Cholesterol 3567mg||1098 %|
|Sodium 1638.4mg||56 %|
|Potassium 4256.2mg||112 %|
|Total Carbohydrate 719.1g||212 %|
|Dietary Fiber 135.2g||541 %|
|Sugars, other 583.9g|
|Protein 188.2g||269 %|
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Calories per serving: 5025
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