Kabis Tortelloni

Put the flour in a large enough bowl. Mix eggs and oil (1) and add. Knead everything into a smooth, supple dough. Wrap in plastic wrap and let rest at room temperature for at least 30 minutes.

In the meantime, quarter the cabbage and remove the stalk. Cut the vegetables into very fine strips. Peel and finely chop the onion. Sauté in olive oil (2) until light yellow. Add the cabbage and turmeric and sauté. Now add the soup. Cover the lid and steam the cabbage until soft. Drain in a sieve, squeeze well and cool.

Mix the crème fraîche with the cabbage and season to taste with salt and freshly ground pepper.

Roll out the dough as thinly as possible, this is best done with a pasta machine. Cut out rounds about ten centimeters in size. Form a little bit of filling in the center of each one, brush the edge with water and fold the rondelles together. Press the edges well smooth and shape into tortelloni. Lightly flour them and keep them spread out on a board, one at a time, until ready to cook.

Cut the cherry tomatoes in half or quarters, depending on their size. Season with salt and pepper.

Just before serving, cook the tortelloni in enough boiling salted water for about three minutes. Remove with a skimmer, drain well and place on a warmed plate. At the same time, fry the bacon cubes in their own fat until crispy. Add the olive oil (3) and the tomatoes and heat well.

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