Vegetable Maultaschen with Citrus Sauce

Ingredients

• 250 g flour
• 2 Eggs
• 1 tsp salt
• 1 tbsp Sunflower oil
• flour (for working)
• 250 g fresh spinach leaves
• 1 onion
• 1 Garlic clove
• 1 tbsp butter
• Salt
• black pepper (freshly ground)
• nutmeg
• 250 g ricotta
• 1 egg
• 400 g Carrots
• 3 spring onions
• 300 ml orange juice
• 300 ml Vegetable broth
• chili powder
• 1 bay leaf

Instructions

1. 1.

   Sift the flour into a bowl. Add the eggs, salt and oil. Knead with the dough hooks of a hand mixer until a firm, smooth dough forms; add a little water if needed. Shape into a ball, wrap in cling film and let rest for about 20 minutes. Meanwhile, rinse, wash, trim and dry the spinach. Peel and finely dice the onion and garlic; sauté in hot butter until translucent. Add the spinach, cook until wilted, season with salt, pepper and nutmeg, then roughly chop.

2. 2.

   Combine the spinach mixture with ricotta and egg in a bowl and mix well. Season again with salt, pepper and nutmeg. Roll out the dough on a floured surface to an even thin sheet. Cut squares (8x8 cm). Place a teaspoon of filling on one half of each square, fold over and seal the edges around the filling. Once all maultaschen are formed, drop them into boiling salted water and cook for about 8 minutes.

3. 3.

   Preheat the oven to 200°C (Oven/Convection). Peel the carrots, halve lengthwise and slice. Trim the spring onions and cut into thin slices. Bring orange juice and broth to a boil in a pot and reduce by half. Season with salt and chili powder.

4. 4.

   Arrange the carrots and spring onions in a baking dish, pour the orange sauce over them, and place the drained maultaschen on top. Bake for about 25 minutes until golden brown. Rinse, wash, trim and slice the salad into strips. Add to the dish 5 minutes before the end of cooking, sauté briefly. Sprinkle lightly with salt and pepper and serve.