• For 4 persons:
    Pasta dough (backery, supermarket or self-made)
    400 g Spinach
2 Medium-sized Schallots
    3 Medium-sized Garlic cloves
2 Slices toast
75 ml Cream
200 g Ground meat, veal
    200 g Sausage meat
    100 g Smoked meat
Every 15 g italian parsley, lovage and chopped chives
2 Eggs
    1 TBS Marjoram
    2 TBS Breadcrumbs
    2 TBS Butter oil
    1 Pinch Nutmeg
1 Pinch black pepper

  • Preparation: Clean the spinach. Dice the schallots and the garlic and sweat it with the spinach in butter oil. Season to taste with salt and pepper and chop in rough pieces. Dice the smoked meat and ground it. Dice the toast into small pieces and soak it in the warm cream. Then mingle the toast with all other ingredients. Season to taste with salt, pepper and nutmeg, than mingle very well. Brush the rolled pasta dough with egg yolk and cut in halfe. Put small piles filling with a spoon on one pasta dough half. Cover with the second dough half and press soft around the piles. With a ravioli roller cut cleave rectangles around the piles. Bring cattle bouillon to boil and put the Maultaschen in the boiling bouillon for ten minutes. Serve the Maultasche with the bouillon and decorate with chopped chives.