Maultaschen with Spinach and Ground Meat Filling

Ingredients

• 300 g flour
• Salt
• 3 eggs
• 2 tbsp water
• 30 g smoked ham
• 1 onion
• 250 g spinach leaves
• 20 g butter
• 200 g ground meat
• 1 egg
• 1 Tbsp parsley
• Salt
• Pepper (from the grinder)
• 20 g clarified butter
• 1 l meat broth
• 1 onion

Instructions

1. 1.

   Knead a pasta dough from the listed ingredients, shape it into a ball and let it rest covered at room temperature for about 20 minutes.

2. 2.

   Dice the smoked ham and peeled onion into small cubes. Wash spinach leaves, blanch briefly, drain, squeeze out excess water, and roughly chop.

3. 3.

   In a pan, melt butter and sauté the ham and onion cubes until fragrant. Add spinach briefly to wilt and cool.

4. 4.

   Combine ground meat with the spinach mixture, add the egg, and work into a meat dough. Season with parsley, salt, and pepper.

5. 5.

   Roll out the pasta dough thinly and place spoonfuls of filling on one half using a teaspoon. Fold the other half over and press firmly around the fillings. Cut squares with a pastry cutter or knife.

6. 6.

   Bring meat broth to a boil. Drop the Maultaschen into the boiling broth and simmer for about 10 to 15 minutes.

7. 7.

   Slice the peeled onion into rings and fry them golden brown in hot clarified butter.

8. 8.

   Serve the Maultaschen on four soup plates, spooning some broth over them, and sprinkle with the fried onion rings.