Ingredients

• 200 g white spelled flour
• 120 g grated pecorino
• 20 g breadcrumbs
• 4 blond onions
• 4 egg yolks
• 1 egg
• 1 carrot
• 1 apple
• butter
• salt
• pepper

For the onion tortellini recipe in onion broth, mix the flour with the egg yolks and egg, form a dough, place it in a bowl, seal it with cling film and let it rest in the fridge for 1 hour. Peel the onions. Collect the peels, carrot and apple in a casserole full of water; bring to the boil and after 20 minutes filter through a gauze to obtain a very clear broth.

Add salt and keep it warm. Chop the onions and sauté them in a knob of butter for 12-15 minutes, on the flame at minimum, adding, if necessary, a ladle of broth. Puree the stewed onions with the pecorino, the breadcrumbs, a pinch of salt and pepper to obtain a creamy filling.

Spread a portion of dough (cover the rest so that it does not dry) in a thin sheet and cut it into squares of 4 cm on each side; put in the center a small knob of stuffing, fold each square into a triangle by matching two vertices, seal well and finally make the two vertices match the base of the isosceles triangle obtaining the tortellini. Continue until you finish pasta and stuffing. Boil the tortellini in the onion broth for 2-4 minutes and serve by completing them with grated pecorino.

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