Vegetarian Maultaschen

Name: Vegetarian Maultaschen
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 250 g Pasta flour; 7-10 Tbsp Salt; 3 Eggs (size M); 2 TABLESPOONS Olive oil; 3 Federation Basil; 1 collar Parsley; 600 g Ricotta; 7-10 Tbsp Pepper; 50 g Mushrooms; 125 g Shallots; 4 TABLESPOONS Butter; 1 Stalk Thyme; 1 TABLESPOON Tomato paste; 250 ml White wine (e.g. Riesling); 250 ml Poultry stock; 100 ml Tomato juice; 1 egg (size M); 500 g leaf spinach; 4 Tomatoes; 100 g cherry tomatoes; 225 g Whipped cream; 50 g grated parmesan cheese; 1 TABLESPOON double cream; 7-10 Tbsp grated nutmeg; 75 g Fresh cream; 7-10 Tbsp Pimento d'Espelette; 7-10 Tbsp Flour; 7-10 Tbsp Cling film

AUTHOR
Diane Archer

DIFFICULTY
very easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

250 g Pasta flour
7-10 Tbsp Salt
3 Eggs (size M)
2 TABLESPOONS Olive oil
3 Federation Basil
1 collar Parsley
600 g Ricotta
7-10 Tbsp Pepper
50 g Mushrooms
125 g Shallots
4 TABLESPOONS Butter
1 Stalk Thyme
1 TABLESPOON Tomato paste
250 ml White wine (e.g. Riesling)
250 ml Poultry stock
100 ml Tomato juice
1 egg (size M)
500 g leaf spinach
4 Tomatoes
100 g cherry tomatoes
225 g Whipped cream
50 g grated parmesan cheese
1 TABLESPOON double cream
7-10 Tbsp grated nutmeg
75 g Fresh cream
7-10 Tbsp Pimento d'Espelette
7-10 Tbsp Flour
7-10 Tbsp Cling film

Directions

1
Mix flour and 1 pinch of salt in a bowl. Add eggs, oil and 2 tablespoons of cold water. Knead to a smooth dough with the dough hooks of the hand mixer. Remove the dough from the bowl and continue kneading vigorously with your hands for 8-10 minutes.
2
Wrap the dough in foil and let it rest at room temperature for about 1 hour. Wash basil and parsley, dab dry, pluck leaves and chop finely. Mix with ricotta and season with pepper.
3
For the sauce, clean and shine the mushrooms. Peel and chop the shallots, put 1 shallot aside. Melt 1 tbsp. butter in a saucepan. Sauté mushrooms, shallots and thyme in it. Add tomato paste, sweat briefly, deglaze with wine and simmer until the liquid has almost completely evaporated.
4
Deglaze with stock and tomato juice and let it simmer for about half of the time. Remove from the stove.
5
Cut the pasta dough in half. Roll out half of the pasta dough thinly on a lightly floured work surface to form a strip about 12 cm wide. Spread half of the ricotta filling lengthwise in the middle of the dough sheet.
6
Whisk the egg and brush the free surface of the dough with it. Beat the dough from both sides over the filling. Press the dough with a spoon handle at a distance of about 7 cm across the dough. Cut the dough with a knife.
7
Process remaining dough and filling in the same way. Boil up plenty of salted water. Cook Maultaschen in portions at low heat for about 15 minutes. Remove and drain well.
8
Wash and clean the spinach. Blanch briefly in boiling salted water. Drain, rinse with cold water and let drain. Squeeze the spinach well and chop. Wash the tomatoes, put the cherry tomatoes aside.
9
Clean, quarter and seed the remaining tomatoes. Cut the flesh into small cubes. Whip 150 g cream until stiff, mix 50 g cream with parmesan. Chill the rest of the cream. Spread the Maultaschen on a baking tray.
10
Spread the parmesan paste on top. Cook in the preheated oven (electric cooker: 225 °C/ convection oven: 200 °C/ gas: see manufacturer) for 6-8 minutes. In the last two minutes spread cherry tomatoes on the baking tray.
11
Finish baking.
12
Melt 1 tbsp. butter and sauté the shallot in it. Add 75 g liquid cream and simmer for 2-3 minutes. Add spinach and double cream, season to taste with salt and nutmeg. Fold in diced tomatoes.
13
Heat the mushroom sauce. Add crème fraîche and whipped cream and bring to the boil briefly. Mix well with a hand blender, adding 2 tablespoons of cold butter in small pieces. Season to taste with salt, pepper and allspice d' Espelette.
14
Arrange sauce, spinach, Maultaschen and cherry tomatoes on plates and serve immediately.