Summary

Ingredients

• 750 g flour
• 6 egg (s)
• 6 tablespoon water
• 1 pinch (s) salt

For the filling:

• 2 rolls
• milk
• 750 g spinach leaves
• 1 bunch parsley (leaf parsley)
• 1 bunch spring onion (s)
• 1 bunch chives
• 1 bunch wild garlic
• 300 g oat cream cheese
• 4 egg (s)
• salt and pepper
• nutmeg
• olive oil
• possibly egg yolk

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Instructions

1. Knead the flour, eggs, water and salt into a smooth dough and then wrap it in cling film and let it rest for an hour. Then roll them out very thinly (possibly with a pasta machine).
2. For the filling, roughly dice the rolls, soak them in milk and then squeeze them out well. Clean and wash the spinach, put it dripping wet in a saucepan and let it collapse. Then remove, squeeze out very well and chop finely.
3. Finely dice the spring onions and sauté in olive oil. Add the squeezed out rolls and fry with them. Finely chop the herbs and also sauté briefly.
4. Mix everything with the spinach. Roughly crumble the goat cheese and mix in, then add the eggs. Season the mixture with salt, pepper and nutmeg and spread on the thinly rolled pasta dough.
5. Roll up the dough (if necessary brush the edge of the dough with egg yolk so that the roll holds together well) and cut into even squares. Cook the Maultaschen in boiling salted water for about 10 minutes.
6. Then fry briefly in the pan and serve with tomato sauce and / or salad, for example.