Maultaschen

Ingredients

• 300 gFlour
• 3 pcsEgg
• 1 tspSalt
• 200 gSpinach
• 150 gRicotta
• 1 pcsOnion
• 2 tbspOil
• 0.5 tspPepper

Instructions

1. 1

   Make the dough

   • Combine flour, 2 eggs and 1 tsp salt in a bowl.
   • Gradually add about 80–100 ml lukewarm water and knead into a smooth, elastic dough (about 5–8 minutes).
   • Form into a ball, wrap in plastic and let rest 30 minutes at room temperature.
2. 2

   Prepare the filling

   • Peel and finely chop the onion.
   • Heat oil in a pan and sauté the onion until translucent.
   • Add spinach in batches and wilt briefly, drain excess liquid and let cool slightly.
   • Combine spinach with ricotta and season with salt and pepper.
3. 3

   Shape the Maultaschen

   • Roll the dough thinly (about 1–2 mm) on a lightly floured surface.
   • Cut into squares (approx. 8×8 cm).
   • Place 1–2 tbsp filling on each square.
   • Brush the edges with the beaten 3rd egg and fold the squares, pressing edges firmly to seal.
4. 4

   Cook and serve

   • Bring a large pot of salted water to a boil.
   • Add the Maultaschen in batches and simmer gently for about 8–10 minutes until cooked through.
   • Remove with a slotted spoon and serve hot (e.g. with melted butter and browned onions or a light broth).