Ingredients
.- 190 grams of cream cheese, at room temperature.
.- 90 grams of butter, at room temperature.
.- 1 cup of rice flour three stars.
.- 2 teaspoons of wheat flour san antonio.
.- 1/2 teaspoon salt.
Ingredients for the stuffing
.- 3 teaspoons of olive oil.
.- 1 onion, finely chopped.
.- 350 grams of sliced mushrooms.
.- 2 chopped zucchini.
.- 1/4 cup of natural cream.
.- 3 eggs.
.- 150 grams of manchegous type cheese, grated.
.- Salt and pepper to taste.
.- Oven pre-heated at 200ºC for 20 minutes.
Preparation Mode
For the pasta, beat the cream cheese with the butter, stirring constantly, add the flour with the salt until obtaining a homogeneous mass.
Cover with plastic and refrigerate.
Cook in a frying pan over medium heat with hot oil all the ingredients for the filling for 5 to 7 minutes.
Spread the pasta with a rolling pin on a clean surface and sprinkle with flour.
Place it in a previously greased and floured pie pan, chop it with a fork and bake at 180 ° C for 15 minutes.
Remove from the oven and empty the vegetable mixture, re-bake for 15 minutes or until the preparation has set.
Decorate with cherry tomatoes and accompany with green salad.
