Pasta roll with mushroom filling

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Make a smooth pasta dough from flour, eggs, 4 tablespoons of oil and 1/2 teaspoon of salt. Let it rest for about 30 minutes. In the meantime, peel and finely dice the onions. Heat 20 g fat in a pan and fry half of the onion cubes in it.

2. 2

   Drain the mushrooms and collect the liquid. Add the mushrooms to the onions and sauté for about 10 minutes. Wash parsley, chop finely and add to the mushrooms. Season to taste with salt and pepper. Wash, drain and clean the spinach thoroughly.

3. 3

   Roll out the pasta dough to a rectangle (approx. 30 x 40 cm). Cover with spinach leaves. Blanch the remaining spinach briefly in hot water and use for the salad. Spread the mushrooms on the spinach.

4. 4

   Roll up the dough, wrap in a tea towel and tie the ends. Cook in boiling salted water for about 30 minutes. Heat the remaining onion and fat in a pan. Deglaze with cream and 1/8 litre mushroom water.

5. 5

   Sprinkle in sauce thickener and bring to the boil. Season to taste with salt and pepper. Wash the tomatoes and cut into eighths. Mix vinegar, remaining oil, sugar and remaining onion cubes. Arrange tomatoes and spinach on plates and pour the salad dressing over them.

6. 6

   Serve the pasta roll with the cream sauce.