Fish Pasta with Spinach Sauce

For the pasta dough, mix flour and semolina, make a dent and add beaten eggs with egg yolks, a little salt and olive oil. Knead from the inside out to form a firm dough. Wrap in plastic wrap and leave in the refrigerator for at least an hour.

Dice the fish fillet, season with pepper, salt, nutmeg and juice of one lemon and prepare a farce by adding the whipped cream in a cutter. Mix in the finely chopped herbs.

With a pasta machine or a pasta walker, roll out the dough very thinly and cut into 10 x 6 cm rectangles. On half of the rectangles form fish farce, brush the edges with a little beaten egg and cover with another piece of dough.

Flatten the edges well and with the flat of your hand flatten the Maultaschen so that the filling is well distributed.

Cook the Maultaschen in slightly boiling salted water for about 10 minutes.

For the sauce, sauté shallots and garlic with a little butter, add clear soup and whipping cream and simmer for about 10 minutes. Add the cleaned spinach without the leaves and mix. Season the sauce with salt, nutmeg and Pernod.

Remove the Maultaschen from the water, drain well and serve with the spinach sauce.

Our tip: If you like to cook with fresh herbs, it’s best to get kitchen herbs in pots – that way you’ll always have everything on hand!

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