Swabian Pasta with Tofu Filling

Pasta dishes are just always delicious!

Knead all the ingredients for the dough into a firm dough, wrap in foil and rest at room temperature for one night.

Rinse the currants, dry them, mix with soy sauce, juice of one lemon, lemon balm and pepper. Cut tofu into cubes and stir in. Clean sugar snap peas, rinse, cut into pieces about 1 cm long. Clean leeks, rinse thoroughly, cut into narrow rings. Melt butter, sauté leek, sugar snap peas in it for 10 min until soft, mix with crème fraîche, chopped hazelnuts. Peel and crush the garlic clove, fold in, season with soy sauce. Roll out the dough to the thickness of the back of a knife, make rectangles of about 5×12 cm with a pastry wheel, place 1 tbsp. filling on each half of the dough, fold the free halves of the dough over the filling, press the edges together and leave to rest for at least 15 minutes.

Let the vegetable soup bubble up, pour in the Maultaschen, as soon as they rise to the surface, make them lightly for another 10 min, take them out, drain them, toss them in the nut oil, bring them to the table with grated cheese.

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