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🍝 Homemade stuffed pasta with spinach filling and parmesan butter

669 kcal · 30 min · 4 servings

Ingredients

• 250 g rye flour
• 100 g wheat flour
• 2 eggs
• 2 tbsp oil
• 400 g spinach
• 1 onion
• 2 tbsp butter
• 1 tbsp flour
• 100 ml milk
• salt
• pepper (from the mill)
• nutmeg
• 60 g butter
• 80 g freshly grated parmesan

Instructions

1. 1. Mix the flours in a bowl.
2. 2. Add the eggs, about 5 tablespoons of water, salt, and the oil.
3. 3. Stir the ingredients roughly with a spoon.
4. 4. Knead the mixture into a smooth dough with your hands.
5. 5. If the dough seems too dry, add a little more water.
6. 6. Wrap the dough in cling film.
7. 7. Let the dough rest for about 30 minutes.
8. 8. Wash the spinach and remove coarse stems.
9. 9. Place the wet spinach in a large pot.
10. 10. Let the spinach wilt for 2 minutes.
11. 11. Drain the spinach and shock it with cold water.
12. 12. Squeeze the spinach well to remove excess liquid.
13. 13. Chop the spinach roughly.
14. 14. Peel the onion and dice it finely.
15. 15. Sweat the onions in hot butter until translucent.
16. 16. Stir the flour into the onions.
17. 17. Let the flour cook with the onion for a short time.
18. 18. Pour in the milk.
19. 19. Bring the mixture to a boil while stirring.
20. 20. Simmer the sauce for about 5 minutes over low heat.
21. 21. Remove the pan from the heat.
22. 22. Fold the chopped spinach into the sauce.
23. 23. Season the filling with salt, pepper, and a pinch of nutmeg.
24. 24. Divide the dough into two halves.
25. 25. Dust a work surface with flour.
26. 26. Roll out one dough portion to about 2 millimeters thin.
27. 27. Cut out circles about 7 centimeters in diameter from the dough.
28. 28. Place some filling on each dough circle.
29. 29. Lightly moisten the edges of the dough circles.
30. 30. Fold the circles into half-moons.
31. 31. Press the edges firmly together to seal them.
32. 32. Bring plenty of salted water to a boil.
33. 33. Cook the pasta pockets for about 5 minutes.
34. 34. Drain the pasta and let it drip dry.
35. 35. Heat the butter in a pan.
36. 36. Toss the pasta briefly in the hot butter.
37. 37. Sprinkle the pasta with grated cheese.
38. 38. Serve the pasta hot.

Nutrition per serving

• kcal: 669
• Protein: 21 g · Fett/Fat: 35 g · Carbs: 68 g