John Myers
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Mini Bags with Ricotta-spinach Filling and Sage Butter
The perfect mini bags with ricotta-spinach filling and sage butter recipe with a picture and simple step-by-step instructions.
Filling:
- 1 Diced onion + OIL / Almost forgot! 😀
- 500 g Spinach, TK. In my opinion fresher than the freshness!
- 250 g Ricotta
- 250 g Salt and pepper, garlic pepper
Plus:
- 1,5 roll Pasta dough
- 1 Egg white to coat
- The rest of the egg yolk just went into the filling! 😀
- Salt
Sage butter:
- 1 Handful Sage fresh
- 4 tbsp Butter half-fat – milk half-fat
Filling:
- Heat the oil in a pan, fry the onion cubes in it and add the spinach while still frozen. Cook according to the instructions on the packet! Cool off a bit!
- Add the ricotta to the spinach and season with salt, pepper and garlic pepper! Put aside!
Prepare pasta dough!
- Roll out the pasta dough. Cropping. So that 2 parts are always the same length! Separating egg. Add the egg yolks to the filling! Brush the dough with egg white and spread the filling about 3 cm apart with a teaspoon. Then put the matching pasta plate of the same length on top.
Preheat the oven to 50 degrees!
- Press the pasta dough well around the filling and shape it with a Quatrate pastry wheel. Put pasta water in a large pot and add a little salt! Then cook Maultaschen in portions for 8 minutes at a gentle simmer! Keep warm in the oven!
Sage butter:
- Wash the sage and cut the large leaves into small pieces. Leave small leaves like this! Heat butter in a pan and fry the sage until crispy!
- Distribute mouth pockets on plates and spread sage butter over them !!! Serve!
- Tastes great the next day too, seared a little crispy!
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