Swabian raviolis

Name: Swabian raviolis
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 8
Ingredients: 300 g Flour; 5 Eggs (Gr. M); 6 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1.5 kg leaf spinach or 600 g frozen leaf spinach (see tip); 3 medium-sized onions; 1 Bread roll (from the previous day); 1⁄2 Federation Parsley; 2 (approx. 200 g) uncooked fine bratwursts; 250 g mixed mince; 7-10 Tbsp Flour; 1 collar Chives; 3-4 Tbsp Meat broth; 7-10 Tbsp Cling film

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 8

300 g Flour
5 Eggs (Gr. M)
6 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
1.5 kg leaf spinach or 600 g frozen leaf spinach (see tip)
3 medium-sized onions
1 Bread roll (from the previous day)
1⁄2 Federation Parsley
2 (approx. 200 g) uncooked fine bratwursts
250 g mixed mince
7-10 Tbsp Flour
1 collar Chives
3-4 Tbsp Meat broth
7-10 Tbsp Cling film

Directions

1
Knead 300 g flour, 3 eggs, 2 tablespoons oil, 2 tablespoons lukewarm water and 1 teaspoon salt first with the dough hooks of the hand mixer and then with your hands to a smooth dough (at least 10 minutes). Shape into a ball, wrap in foil and leave to rest at room temperature for about 30 minutes.
2
Clean and wash the spinach. Peel and finely chop 1 onion. Heat 1 tablespoon of oil in a pot. Fry the diced onions in it until transparent. Add spinach dripping wet, let it collapse and season with salt.
3
Drain and leave to cool for about 30 minutes.
4
Soak the roll in cold water. Wash and chop the parsley. Press the sausage meat out of the skin. Squeeze out the spinach and chop smaller. Squeeze the roll well. Knead minced meat, bread roll, spinach, parsley and 2 eggs.
5
Season with pepper and approx. 1 1⁄2 TL salt.
6
Press half of the dough flat on some flour and roll it out to a strip (approx. 15 x 80 cm) - not too thin - with a noodle machine or dough roller.
7
Place the dough strip on a well floured work surface. Spread half of the chopped mass on the surface, leaving about 4 cm of edge on the long bottom side and 1 cm of edge on each of the other sides. Brush the narrow edges with some water.
8
Fold the lower edge first over the filling, then to the upper edge.
9
Divide the filled dough into 8 Maultaschen (approx. 5 x 10 cm) and press the dough firmly together. Cut the Maultaschen apart. Press the edges well together again. Place Maultaschen on a floured tray or baking tray.
10
Process the remaining dough and minced meat in the same way.
11
Wash the chives and cut into small rolls. Cut the rest of the onions into thin rings. Heat 3 tablespoons of oil. Fry onion rings in it until golden brown. Bring 2 l water to the boil, dissolve meat stock in it. Add the Maultaschen to the stock and cook for 6-8 minutes.
12
Serve with the broth on plates. Sprinkle with onions and chives.