Summary

Ingredients

• 2 egg (s)
• 1 pinch (s) nutmeg
• 150 g bacon
• 150 g onion (s)
• 1 tablespoon garlic, chopped
• 200 g spinach
• 1 tablespoon marjoram, freshly chopped
• 1 sprig thyme
• 300 g minced meat
• 2 tablespoon parsley
• 1 teaspoon rosemary

For the pasta dough:

• 3 egg (s)
• 150 g durum wheat semolina
• 150 grams flour

Moreover:

• semolina
• butter
• broth
• Onion (noun)

Print Recipe Pin Recipe

Instructions

1. For the pasta dough, mix the eggs, durum wheat semolina and flour and set aside.
2. Briefly fry the bacon and chopped onions in a pan with oil. Stir in the chopped garlic and spinach. When the spinach has collapsed, remove the pan from the heat.
3. Finely chop the herbs and mix in a bowl with the spinach and bacon mixture. Season with nutmeg, pepper and salt and mix with the minced meat and an egg yolk.
4. Put the mixture through the meat grinder to get a fine sausage meat. Then knead the sausage meat well again and, if necessary, bind with semolina if it is too moist.
5. Roll out the pasta dough into a long sheet.
6. Whisk the 2nd egg with a little water. Pour the sausage meat into a piping bag and distribute it in the lower half of the pasta sheet. Press down a little with the back of a spoon and distribute. Leave one edge free. Brush the top of the pasta dough with the beaten egg and then carefully roll up the pasta dough from bottom to top. Brush the dough every now and then with the egg.
7. Cut the roll in half. Use a wooden spoon handle to press in the later interfaces so that the sausage meat is well distributed and then cut the ravioli with a knife.
8. Put the Maultaschen in a saucepan with boiling broth. Turn off the stove and let the dumplings simmer for 3 - 4 minutes.
9. Fry the onion rings in a pan with butter. Push the glassy onions to the edge of the pan and add the ravioli. Fry on both sides for about 2 minutes.
10. Potato and cucumber salad goes well with Maultaschen, for example.