Maultaschen with wild garlic filling

Ingredients for 4 servings:

• 500 g pasta dough (ready-made product)
• 500 g minced meat, mixed
• 500 g sausage meat
• 500 g spinach, young from the frozen
• 2 handfuls of wild garlic, approx.
• 1 egg(s)
• 1 roll
• salt and pepper
• nutmeg

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 40 minutes

For the filling, soak the rolls in water and then squeeze dry. Thaw the spinach and squeeze dry. Finely chop the wild garlic leaves. Add everything to the minced meat, mix in the sausage meat, egg, and seasoning. Season the meat mixture generously. Line the pasta dough with the paper from left to right and cut off. (I always do about 50 cm). Place the meat mixture on top and smooth it out. Make sure that about 2 cm of pasta dough remains free on the opposite side. Fold over a little less than a third of the coated pasta dough to the top. Lightly squeeze out any air. Now fold over again so that the free edge of the pasta dough is free, brush this with water and fold it over the dough. Press down lightly. I cut 5-8 cm long pieces with a knife and place them in boiling water for about 10 minutes. Don’t worry, nothing will leak out of the open sides, as the sausage meat sets immediately in the boiling water. Remove from the pan, refresh, and serve. Serve with sautéed onions in meat broth or roasted. Tip: These wild garlic ravioli can also be frozen.