Maultaschen with tomato and tarragon sauce

Name: Maultaschen with tomato and tarragon sauce
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 300 g Flour; 3 Eggs (size M); 1/2 TEASPOON Salt; 1 TEASPOON Oil; 7-10 Tbsp Cling film; 500 g Spinach; 3 Onions; 1-2 Garlic cloves; 4 TABLESPOONS Olive oil; 7-10 Tbsp Pepper; 150 g Ricotta (Italian cream cheese); 1 Protein; 500 g Tomatoes; 7-10 Tbsp Sugar; 1/2 bunch Tarragon; 20 g Butter or margarine; 7-10 Tbsp Flour

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

300 g Flour
3 Eggs (size M)
1/2 TEASPOON Salt
1 TEASPOON Oil
7-10 Tbsp Cling film
500 g Spinach
3 Onions
1-2 Garlic cloves
4 TABLESPOONS Olive oil
7-10 Tbsp Pepper
150 g Ricotta (Italian cream cheese)
1 Protein
500 g Tomatoes
7-10 Tbsp Sugar
1/2 bunch Tarragon
20 g Butter or margarine
7-10 Tbsp Flour

Directions

1
For the pasta dough, put all ingredients and 3-4 tablespoons of cold water in a mixing bowl. Use the dough hooks of the hand mixer to work thoroughly. Knead with your hands to a smooth dough.
2
Wrap in foil and put aside. Sort the spinach and wash thoroughly. Drain well. If necessary, cut roughly. Peel and chop one onion and garlic. Fry in two tablespoons of hot oil until golden brown.
3
Add the spinach and cover and allow to collapse. Season with salt and pepper. Crumble the ricotta and add to the spinach. Pull the pot off the stove. Knead the pasta dough and roll out very thinly on a lightly floured work surface.
4
Cut the dough in half. Mark squares of approx. 8 cm x 8 cm on one half. Fill one tablespoon of the spinach filling into each square. Brush the marked edges with egg white. Place the other half of the dough on top and press down well between the fillings.
5
Cut out squares. Press the edges with the forks. Cover the Maultaschen and put them aside. Scald and skin the tomatoes. Cut out stem base, chop tomatoes. Peel and chop another onion.
6
Fry the onion and tomatoes in two tablespoons of hot oil. Simmer in an open pot, stirring several times, for about 20 minutes. Season the sauce with salt, pepper and a little sugar. Pluck tarragon leaves from the stalks, except for something to garnish.
7
Cut into small pieces and add to the sauce. Cook Maultaschen in plenty of boiling salted water for 3-5 minutes until they float to the surface. Remove with a skimmer and drain well. Keep briefly warm.
8
Peel the remaining onion, cut into rings and fry in hot fat until crispy. Arrange Maultaschen in portions on preheated plates with onion rings. Add tomato sauce. Garnish Maultaschen and tomato sauce with tarragon.