Tortellini Cupcake with Spinach
Ingredient
For 4 to 6 persons
For 2 cupcake tins of 17 cm ø or
7-dl contents
Butter for the tin
2 tablespoons coarse bread crumbs
1 onion, finely chopped
butter to steam
250 g spinach leaves, washed, drained
500 g ready-made tortellini
150 g Swiss Raclette cheese, cut into small cubes
Glaze:
1,8 dl sour milk
2 tablespoons flour
2 eggs
½ teaspoon salt
freshly ground pepper
1 pinch of nutmeg
some salad dressing of your choice
Preparation
60 minutes1 Grease the tin with butter, spread with bread crumbs, put to chill.
2 Steam onions in butter, add 150 g of spinach and steam while stirring until leaves have become limp, put into a sifter, let drip-dry thoroughly.
3 Mix all the ingredients for the glaze, add spinach and tortellini and put mixture into the tins. Bake for 20-30 minutes on the centre rack of the oven reheated to 200 °C.
4 Put remaining spinach with cheese cubes onto plates, sprinkle with dressing, add cupcakes, serve hot.
Tips: Bake tortellini mixture in a springform pan of ø 18 cm for 30-35 minutes on the centre rack of the oven preheated to 200 °C.
Instead of spinach, use rucola.
Nutrition
