Maultaschen with spinach layer cheese filling

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Pour 400 g flour onto the work surface. Press a depression into it. Add 4 eggs, oil and salt, knead everything into a smooth dough. Wrap in foil and let it rest for about 30 minutes at room temperature. For the filling, press Schichtkäse vigorously in a gauze cloth (about 300 g of cheese remain). Wash and sort the spinach. Put something aside for garnishing. Bring the rest to the boil briefly and let it collapse. Drain well. Roughly chop 2/3. Peel onions and garlic, dice finely and stew in half the fat, let cool off. Separate remaining egg. Mix pellet cheese, chopped spinach, onion mixture and egg yolk. Season to taste with salt, pepper and nutmeg. Roll out the pasta dough thinly on a floured surface to a rectangle of approx. 48x32 cm (or turn it through the pasta machine). Divide the dough sheet. Mark 12 squares of approx. 8x8 cm on one half. Place the filling in the middle of the squares. Spread the edges of the dough with egg white. Place the second half of the dough over the filling. Roll out squares and press edges around the filling firmly. Let Maultaschen dry a little. For the sauce clean, wash and finely dice the carrots. Heat the remaining fat, sweat the remaining flour and spelt meal in it. Deglaze with stock and cream, simmer for about 5 minutes, season. Cook the carrot cubes for about 5 minutes. Heat the remaining spinach briefly. Cook Maultaschen in plenty of boiling salted water for 4-6 minutes. Drain and serve with some sauce. Garnish with spinach leaves. Add the rest of the sauce

2. 2

   Plate: Siebers presents

3. 3

   Bowls: Waechtersbach

4. 4

   Pasta machine: Arthur Schmitz

5. 5

   Board: Schwietzke