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

1. For the pasta, beat the cream cheese with the butter, stirring constantly, add the flour with the salt until obtaining a homogeneous mass.

2. Cover with plastic and refrigerate.

3. Cook in a frying pan over medium heat with hot oil all the ingredients for the filling for 5 to 7 minutes.

4. Spread the pasta with a rolling pin on a clean surface and sprinkle with flour.

5. Place it in a previously greased and floured pie pan, chop it with a fork and bake at 180 ° C for 15 minutes.

6. Remove from the oven and empty the vegetable mixture, re-bake for 15 minutes or until the preparation has set.

7. Decorate with cherry tomatoes and accompany with green salad.