Swabian Ravioli

For the Maultaschen, roll out the pasta dough thinly and cut into squares (about 10 cm). Mix the soaked, squeezed and shredded bread rolls well with the remaining ingredients, reserving only the egg white.

(Defrost frozen spinach, sauté fresh leaf spinach). Brush the edges of the dough with egg white, place the spinach filling in the center, fold and press firmly.

Steep in boiling salted water for 12-15 minutes.

Related Recipes:

Fish Pasta with Spinach SauceFor the pasta dough, mix flour and semolina, make a dent and add beaten eggs with egg yolks, a little salt and... Maultaschen with Vegetarian FillingFor the dough, knead all ingredients into a smooth dough and then rest for an hour wrapped in plastic wrap... Quick Pan of Swabian RavioliFor the Maultaschen pan, cut the Maultaschen into slices. Cut the leek into rings, wash and drain. Peel the... Torta PasqualinaFor the dough, shape flour with a pinch of salt on a board, mix in 2 tbsp oil and knead together with enough... Sicilian-Style Cannoli1. for the dough: cream butter and sugar with the whisks of a mixer. Add 2 wine, eggs, vanilla sugar, 1 pinch... Maultaschen Allgäu StyleFor the Maultaschen in Allgäu style, first knead a firm pasta dough from flour, eggs, a little water and a... Giraffe BreadFor the giraffe bread, first boil milk with vanilla sugar, starch and salt in a pot and let it thicken. Stir... Cream Cheese Ravioli with Coffee Spice NageFor the cream cheese ravioli with coffee spice nage, first whisk egg yolk and egg with olive oil for the... Ravioli From Stomach – PalatinateKnead water, egg, flour, oil and salt to a dough and rest covered and cooled for at least 30 min. Next, roll... Lasange with Spinach1. preheat electric kitchen stove to 200 degrees. 2. rinse the spinach leaves thoroughly, remove them, place...