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4 to 6
Medium
Published 2000
Halve the parsnips, scoop out the flesh, and mix to a stiff, smooth paste with the rest of the filling ingredients.
Roll out the pasta dough, and cut into rounds or squares; fill and shape into half-circles or triangles, sealing the edges after moistening with water. Or spoon the filling at intervals on a sheet of pasta dough, moisten the spaces between, and cover with another sheet of