Maultaschen with Vegetarian Filling

For the dough, knead all ingredients into a smooth dough and then rest for an hour wrapped in plastic wrap.

Then roll out very thin (possibly with a pasta machine).

For the filling, roughly dice the rolls, soak in milk and then squeeze well. Clean the spinach, rinse it, put it dripping wet in a saucepan and collapse it. Then remove, squeeze very well and chop finely. Finely dice the spring onions and sauté in olive oil. Add the squeezed rolls and sauté. Chop the herbs and sauté them briefly as well. Mix everything with the spinach. Coarsely crumble the goat cheese and stir in, finally add the eggs. Season the mixture with salt, pepper and a pinch of nutmeg and spread it on the thinly rolled out pasta dough.

Roll up the dough (brush the edge of the dough with egg yolk, if necessary, so that the roll holds together well) and cut into even squares. Cook the Maultaschen in boiling salted water for about 10 minutes. Then fry them briefly in a frying pan and bring to the table e.g. with tomato sauce and/or leaf salad.

Our tip: If you like to cook with fresh herbs, it is best to get kitchen herbs in pots – so you always have everything ready!

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