Maultaschen with Ricotta Spinach Filling

Ingredients

• 210 g spelt flour type 1050
• 90 g spelt semolina
• 3 small eggs
• 2 tbsp olive oil
• Salt
• 1 small onion
• 0.5 garlic clove
• 150 g ricotta
• 350 g spinach (cooked)
• 40 g freshly grated Parmesan
• 1 tbsp butter
• Pepper
• Nutmeg (freshly grated)
• 1 egg

Instructions

1. 1.

   Knead the flour, semolina, eggs and olive oil with a pinch of salt into a firm, smooth dough. Wrap in foil and let rest in the refrigerator for at least 30 minutes.

2. 2.

   Peel and finely chop the onion, then gently sauté it in hot butter. Finely chop the spinach and mix it with the onion and minced garlic. In a bowl combine the spinach mixture with Parmesan, ricotta, salt, pepper and nutmeg.

3. 3.

   Roll out the dough on a floured work surface into strips about 10 cm wide using a rolling pin. Brush with egg. Spoon the filling into the dough with a piping bag fitted with a smooth tip. Roll the filled strip lengthwise. Press the Maultaschen apart at roughly 3‑cm intervals with the handle of a ladle, cut them, and press the ends together.

4. 4.

   Bring plenty of salted water to a boil and cook the Maultaschen until they float on the surface, then lift them with a slotted spoon, drain, and serve as desired in broth or tossed with a little butter.