Maultaschen with broccoli and orange filets

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Sieve the flour onto the work surface. Press a depression in the middle. Add salt, 2 eggs, oil and two tablespoons of cold water and work into a smooth dough. Wrap it in foil and let it rest for a while.

2. 2

   Clean and wash broccoli, divide into florets and cook 1/3 of it in boiling salted water for about 5 minutes. Drain. Coarsely chop the broccoli and mix with pine nuts, remaining egg, parmesan, salt, pepper and nutmeg.

3. 3

   Roll out the pasta dough thinly to a rectangle (approx. 48x32 cm) on a floured work surface. Mark 12 squares (approx. 8x8 cm) on one half of the dough. Spread the broccoli mixture on the middle of the squares.

4. 4

   Spread the edges of the dough with egg white. Place the second half of the dough on top. Cut out squares and press the edges around the filling firmly. Cook Maultaschen in plenty of salted water for 10-12 minutes.

5. 5

   Peel oranges so that the white skin is completely removed. Cut out the fillets between the parting skins and collect the juice. Cook the remaining broccoli in boiling salted water for about 10 minutes.

6. 6

   Stir the sauce powder into 1/4 litre of hot water, bring to the boil and beat butter into pieces over low heat. Add yoghurt and orange juice to the sauce and mix. Drain the broccoli and mix with the orange fillets.

7. 7

   Arrange Maultaschen, vegetables and sauce on a plate and serve garnished with orange julienne as desired.

Nutrition Facts

KCAL
760 kcal

CARBS
48 g

FATS
48 g

PROTEINS
26 g