Spinach Maultaschen in tomato sauce

Ingredients for 3 servings:

• 500 g leaf spinach
• 200 g wholemeal wheat flour
• 4 eggs
• 1 tsp olive oil
• ½ tsp salt
• 2 onions
• 3 tbsp butter
• 100 g feta cheese
• some nutmeg, grated
• herb salt, pepper
• 300 g tomatoes
• 1 onion(s)
• 2 tbsp olive oil
• salt and pepper
• 1 pinch(s) paprika powder, hot
• 1 tsp thyme, dried
• 25 g butter
• 1 tbsp Flour (rice flour)
• 50 ml cream
• 100 ml vegetable stock
• some thyme, fresh

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

For the Maultaschen: Knead flour, 3 eggs, oil, and salt into a dough and chill for 30 minutes. Dice the onions and sauté in hot fat until translucent. Add the washed and stemmed spinach and let it wilt. Remove from the pan and mix in the crushed cheese and egg. Season to taste. Roll out the pasta dough thinly into four portions on a floured surface. Place spoonfuls of spinach filling onto the dough at intervals. Fold another piece of dough over the dough. Press the edges firmly. Cut into squares with a pastry wheel. Let Maultaschen stand in batches in boiling salted water for 10 minutes. For the tomato sauce: Remove the stems from the tomatoes, dip them in boiling water, peel them, and chop them finely. Dice the onions and sauté them in hot oil. Add the tomato pieces, season with salt, pepper, paprika, and thyme, and let them simmer. Then puree. Melt the butter and mix with the rice flour. Add the cream, broth, and tomato puree and bring to a boil. Serve the Maultaschen with tomato sauce, sprinkle with fresh thyme, and serve.