Filled spelt pasta parcels

Ingredients for 1 servings:

• 3 eggs
• 2 tbsp olive oil
• 1 tsp sea salt
• 1 tbsp, heaped yogurt, Greek, 10%
• 300 spelt flour type 630
• 50 g pine nuts
• 100 g bacon (Tyrolean bacon), about one centimeter thick
• 4 spring onions
• 3 m.-large carrot(s)
• 2 bell peppers, red
• 1 tsp sea salt
• 1 tsp smoked paprika powder
• 1 tsp Magic Dust spice mix
• 1 tbsp, heaped cream cheese
• 1 tbsp tomato paste
• 60 g porcini mushrooms, dried
• n. B. Rosé wine for deglazing
• e.g. butter
• e.g. rapeseed oil

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 30 minutes

with porcini mushrooms

The quantities given are for 40 medium-sized pasta parcels. After cooking, the parcels can be stored in a sealed container in the refrigerator for two to three days and fried fresh for eating. Combine the beaten eggs, olive oil, sea salt, and yogurt in a food processor (here, Thermomix, speed 3, five seconds). Add the flour and knead the mixture for five minutes. Remove the dough, wrap it in cling film, and refrigerate for at least 30 minutes. For the filling: Meanwhile, dry-roast the pine nuts in a non-stick pan. Thinly trim the rind from the bacon. Separate the bacon from the lean part, cut it into small cubes, and fry it. Then add the lean, diced ham. Slice the spring onions into thin rings and fry them for one minute. Set everything aside and let cool. Sauté the thinly sliced ​​carrots in rapeseed oil. After about five minutes, add the finely diced bell peppers and season with salt. After about another five minutes, add the tomato paste and sauté. Deglaze everything with the wine, add the cream cheese, and season with the spices. Set the vegetables aside and let cool. Rinse the porcini mushrooms and soak them in water for 30 minutes, then dry them and sauté them in rapeseed oil. Deglaze the mushrooms with a little rosé wine, if desired, set aside, and let cool. Place these three ingredients in a mixing bowl, blend lightly with an immersion blender, and set aside. Roll out the pasta dough flat with a rolling pin or pasta machine. Cut out round pieces of dough using a Maultaschen maker. Place the pieces of dough in the pan, place about half a tablespoon of the filling in the center, and press the maker together. Then remove the finished pasta parcel. Repeat with the other parcels. Boil four to six filled parcels at a time in salted water (about three minutes until they appear). Remove the parcels from the water with a slotted spoon and let them drain on a wooden board. Fry the desired amount in butter until golden brown. Serve with wild garlic butter or tomato pesto.