Stuffed Pasta with Parmesan and Sage Butter

Ingredients

• 100 g rye flour
• 175 g wheat flour
• Salt
• 1 egg
• 1 tbsp oil
• 600 g spinach leaves
• 1 onion
• 1 Garlic clove
• 1 tbsp butter
• 2 Tbsp grated Parmesan
• 100 g quark
• pepper (ground)
• nutmeg
• 1 Egg white
• 100 g butter
• 1 bundle sage
• 70 g grated Parmesan

Instructions

1. 1.

   Combine flour and a pinch of salt. Add the egg with oil, knead, then gradually add 8-10 tbsp water until a smooth dough forms that doesn’t stick to hands. Wrap in plastic wrap and rest for 1 hour.

2. 2.

   Wash, strip, and trim spinach stems; blanch in boiling salted water for 1–2 minutes. Shock, drain well, and finely chop. Peel and dice onion and garlic; sauté in butter until softened, then cool. Mix with spinach, Parmesan, quark, nutmeg, salt, and pepper.

3. 3.

   Roll dough thinly and cut circles about 7 cm across. Place 1 tsp filling on each circle, brush edges with egg white, fold into half-moons, press edges firmly. Drop in boiling salted water; cook 4 minutes until they rise to the surface.

4. 4.

   Repeat rolling, cutting, filling, folding, and cooking as needed for remaining dough.