Maultaschen with vegetarian filling

Ingredients for 4 servings:

• 750 g flour
• 6 eggs
• 6 tbsp water
• 1 pinch of salt
• 2 rolls
• Milk
• 750 g leaf spinach
• 1 bunch of parsley (flat-leaf parsley)
• 1 bunch of spring onions
• 1 bunch of chives
• 1 bunch of wild garlic
• 300 g goat’s cheese
• 4 eggs
• salt and pepper
• nutmeg
• olive oil
• possibly egg yolk

Instructions

Working time approx. 40 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 40 minutes

Knead the flour, eggs, water, and salt into a smooth dough, then wrap in cling film and let rest for one hour. Then roll out very thinly (preferably using a pasta machine). For the filling, roughly dice the rolls, soak them in milk, and then squeeze the excess water out well. Trim and wash the spinach, place it in a pot while it’s still dripping wet, and let it wilt. Then remove it from the pot, squeeze it out thoroughly, and chop finely. Finely dice the spring onions and sauté them in olive oil. Add the squeezed rolls and fry them. Finely chop the herbs and sauté them briefly. 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 it on the thinly rolled out pasta dough. Roll out the dough (brush the edges with egg yolk if necessary to ensure the roll holds together) and cut into even squares. Cook the Maultaschen in boiling salted water for about 10 minutes. Then fry briefly in a pan and serve with tomato sauce and/or salad, for example.