Pasta parcels with spinach and salmon filling

Ingredients for 4 servings:

• 3 eggs
• 250 g flour
• 1 tsp salt
• olive oil
• 3 shallots
• 2 garlic cloves
• 200 g leaf spinach, frozen
• 250 g salmon fillet(s)
• 1 lemon(s), the juice
• 50 g Parmesan
• 3 tbsp tomato paste
• 250 ml vegetable stock
• 200 ml cream
• Basil, freshly chopped

Instructions

Working time approx. 1 hour; Rest time approx. 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 2 hours 30 minutes

Place the flour on a dough surface, make a well in the center, and add the eggs. Gradually mix from the outside in, adding the salt and a little olive oil. Knead vigorously until you have a dry, shiny, and smooth dough (this may take 15 minutes). If the dough remains too crumbly, add a little more olive oil; if it’s too sticky, knead in more flour. Cover the dough in a bowl and let it rest for one hour at room temperature. Finely chop 2 shallots and a clove of garlic. Roughly chop the spinach and cut the salmon into small cubes (approx. 0.5 x 0.5 cm) and drizzle with lemon juice. Heat a little olive oil in a pan. Add the shallots and clove of garlic and sizzle. Add the salmon and sear. Finally, add the spinach. Season to taste with salt and white pepper. When everything is cooked through, remove the pan from the heat and sprinkle with Parmesan cheese, then let cool. Finely chop the last shallot and garlic clove and sauté in a small saucepan with a little olive oil until translucent. Add the tomato paste, fry lightly, and then deglaze with the meat broth and cream. Season with salt and pepper, add the basil, and simmer gently over low heat until the sauce has reduced by about a third. Take a quarter of the dough, roll it out on a floured surface with a rolling pin, then run it through the pasta machine until the dough is wafer-thin (my pasta machine has 10 speeds; I use up to speed 8). Cut out squares measuring approximately 4×4 cm (or place them on a Tupperware Big Snack container), place a small teaspoon of the salmon and spinach mixture in the center, lightly moisten the edges with a brush and water, and place a second square on top. Press the edges firmly to seal the parcel. Lightly dust with flour to prevent the parcels from sticking together. Continue working the entire dough and filling in this way. I made about 45 parcels. Heat salted water in a large pot; don’t let it boil. Let the parcels stand for about 10 minutes. Whisk the sauce again and season to taste. Arrange about 8-10 parcels on a plate, drizzle with a little sauce, and top with freshly grated Parmesan cheese.