Wild garlic ravioli

Ingredients for 6 servings:

• 500 g dough (pasta dough), fresh or frozen
• 700 g meatloaf
• 450 g young, chopped spinach (frozen)
• 100 g wild garlic, fresh
• 1 egg(s)
• 1 large onion(s)
• 1 tbsp butter
• Salt
• pepper
• nutmeg
• 1 liter meat broth
• 1 onion(s)
• chives

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

Divide the pasta dough into two equal halves. Thaw the frozen spinach, squeeze out excess moisture, and place in a bowl. Wash the wild garlic, shake dry, cut into fine strips, and add it with the egg. Finely dice the onion and sauté gently in butter until golden brown. Do not let it brown! Let it cool slightly and add it to the bowl. Now mix all the remaining ingredients for the filling, including the sausage meat, together until well combined. Season with salt, pepper, and plenty of nutmeg. Spread the pasta dough halves on the table and spread a thin layer of the filling on each half, leaving a 3 cm wide border free on one long side. Now roll the whole thing up from the long side, brushing the edge with lukewarm water and pressing down. Using a thick wooden spoon handle, press out Maultaschen and cut them in half with a knife or pastry wheel. Place in boiling salted water and let it simmer for about 15 minutes, then remove from the pan. Serve with butter-browned onion rings and chives in the meat broth. A Swabian potato salad goes well with this dish.