Maultaschen with asparagus cream cheese filling

AUTHOR
Harley Romero
DIFFICULTY
easy
RATING
3 1
COOK TIME
75 mins
TOTAL TIME
75 mins

Ingredients

Servings: 4
  • 300 g + some flour
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 4 Eggs (Gr. M)
  • 2 TABLESPOONS Oil
  • 500 g green asparagus
  • 250 g Double cream cream cheese
  • 400 g peeled shrimps
  • 1 medium onion
  • 4-5 Tbsp Butter
  • 7-10 Tbsp Cling film

Directions

  1. 1

    300 g flour, 1⁄2 Knead a teaspoon of salt, 3 eggs, 3 tablespoons of cold water and oil first with the dough hooks of the hand mixer, then with your hands to form a smooth dough. Wrap in foil and let rest for about 45 minutes

  2. 2

    Wash the asparagus and cut the ends off generously. Cut the stalks in half. Put the upper ends aside, cut the lower ends into very fine slices. Cover the asparagus slices and cook them for about 2 minutes in a little boiling salted water. Drain well

  3. 3

    Separate 1 egg. Stir cream cheese and egg yolk until smooth. Fold in asparagus slices, season. Roll out half of the pasta dough to a square (approx. 45 x 45 cm) on some flour. Spread 15 portions of asparagus filling on one half of a plate with a tablespoon at even intervals

  4. 4

    Whisk the egg whites and brush the spaces and edges with them. Fold over and press the spaces and edges. Cut out or cut out Maultaschen. Process the remaining half of the dough and filling in the same way

  5. 5

    Boil up plenty of salted water. Cook the Maultaschen in portions at low heat for about 10 minutes. Lift out, keep warm

  6. 6

    5 Meanwhile, wash the shrimps, dab dry and remove the intestines. Peel and finely chop the onion. Cut the upper asparagus halves diagonally into pieces. Fry everything in hot butter, turning for 2-3 minutes, season. Serve with the Maultaschen

  7. 7

    Drink: cool white wine, e.g. a Riesling

  8. 8

    Waiting time approx. 45 minutes

Nutrition Facts

KCAL
750 kcal
CARBS
60 g
FATS
37 g
PROTEINS
39 g

Categories & Tags

MiscellaneousSpringPasta