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🍝 Homemade pasta pockets with porcini mushrooms and spinach

641 kcal · 30 min · 4 servings

Ingredients

• 200 g flour
• 100 g double-grind flour
• 3 eggs
• salt
• 4 tbsp soft butter
• 500 g spinach
• salt
• 300 g porcini mushrooms
• 2 garlic cloves
• 2 tbsp butter
• 1 egg
• 1 tbsp orange zest
• 4 tbsp freshly grated Parmesan
• 3 tbsp crème fraîche
• nutmeg
• double-grind flour (for the work surface)

Instructions

1. 1. Add both types of flour, the eggs, half a teaspoon of salt, and one tablespoon of soft butter to a bowl.
2. 2. Knead the ingredients into a smooth and elastic dough.
3. 3. Cover the bowl and let the dough rest for about 30 minutes.
4. 4. Wash the spinach and remove the tough stems.
5. 5. Blanch the spinach briefly in boiling salted water (cook briefly in boiling water).
6. 6. Rinse the spinach with cold water, squeeze it dry, and chop it roughly.
7. 7. Clean the porcini mushrooms and chop them finely.
8. 8. Peel the garlic and chop it finely.
9. 9. Sauté the garlic and mushrooms in hot butter.
10. 10. Mix the mushroom mixture in a bowl with the spinach, one egg, the orange zest, the Parmesan, and the crème fraîche.
11. 11. Season the filling with salt and nutmeg.
12. 12. Roll out the dough on a floured surface or use a pasta machine.
13. 13. Cut the dough into strips about 10 centimeters wide.
14. 14. Place one tablespoon of filling on the strips at intervals of about 5 centimeters.
15. 15. Fold the side edges of the dough over the filling.
16. 16. Press the dough firmly around the filling.
17. 17. Cut the pockets individually using a pastry wheel.
18. 18. Press the edges firmly one more time.
19. 19. Let the finished pasta pockets rest lightly floured until all are filled.
20. 20. Add the pasta pockets to boiling salted water.
21. 21. Let them simmer gently for about 12 minutes.
22. 22. Toss the cooked pasta briefly in hot butter before serving, if desired.

Nutrition per serving

• kcal: 641
• Protein: 26 g · Fett/Fat: 32 g · Carbs: 61 g