Filled pasta pockets with spinach filling

Name: Filled pasta pockets with spinach filling
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 225 g Flour; 7-10 Tbsp Salt; 3 Eggs (size M); 2 TABLESPOONS Olive oil; 300 g leaf spinach; 1 Garlic clove; 100 ml Vegetable broth (instant); 80 g Parmesan cheese; 250 g Ricotta cheese; 7-10 Tbsp white pepper; 1/2 bunch Sage; 100 g Butter; 7-10 Tbsp Cling film

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

225 g Flour
7-10 Tbsp Salt
3 Eggs (size M)
2 TABLESPOONS Olive oil
300 g leaf spinach
1 Garlic clove
100 ml Vegetable broth (instant)
80 g Parmesan cheese
250 g Ricotta cheese
7-10 Tbsp white pepper
1/2 bunch Sage
100 g Butter
7-10 Tbsp Cling film

Directions

1
For the dough, put flour and 1/2 teaspoon salt in a bowl, mix and make a depression in the middle. Separate 1 egg, put aside the egg white. Place 2 eggs, egg yolk and 1 tablespoon of oil in the hollow and knead for about 10 minutes to a smooth dough. Wrap in cling film and leave to rest at room temperature for about 1 hour. In the meantime clean the spinach, wash it thoroughly and let it drain well in a sieve. Peel garlic and chop finely.
2
Heat 1 tablespoon of oil in a wide saucepan and sauté the garlic in it. Add spinach, deglaze with broth, cover and steam for 2-3 minutes. Pour into a sieve, drain. Grate 40 g Parmesan finely. Squeeze the spinach well, mix with the parmesan and ricotta. Season to taste with salt and pepper. Cut the dough in half and roll out to two thin rectangles (approx. 30 x 40 cm) on a floured work surface. Place 12 small spinach piles on a pastry sheet. Brush the spaces between them with egg white and carefully place the second pastry sheet on top. Press the spaces between them firmly and cut into rectangular pieces with a pastry wheel. Cook the pasta pockets in a large pot with plenty of boiling salted water for about 8 minutes. Wash the sage and dab dry.
3
Place 12 small spinach piles on a pastry sheet. Brush the spaces between them with egg white and carefully place the second pastry sheet on top. Press the spaces between them firmly and cut into rectangular pieces with a pastry wheel. Cook the pasta pockets in a large pot with plenty of boiling salted water for about 8 minutes. Wash the sage and dab dry. Heat butter and fry sage briefly. Sprinkle noodle pockets with sage butter. Slice 40 g parmesan and sprinkle over the pasta pockets
4
Waiting time approx. 30 minutes