Prepare all ingredients with 1 tbsp. water in a food processor to a dough. Knead dough well on a floured work surface until smooth, then wrap in plastic wrap and rest at room temperature for about an hour.
2. knead dough before rolling out. If it is too wet and sticks, work in a small amount of flour. Cut dough into tennis ball sized portions if continuing with pasta machine.
3. roll out each unit with the pasta machine. Start at level 1 and gradually thin as thin as you can. Dust the dough with flour after each tour to prevent sticking.
Cut squares (5 x 5 cm), rectangles (5 x 10 cm) or circles of any size from the pastry sheets with a kitchen knife or possibly a cake wheel.
Form the filling with a teaspoon on the center of one piece of dough, spread a second piece of dough thinly with cold water and place it with the wet side on the piece with the filling. Press the edges firmly together. Fold the rectangles or circles together.
6. after filling, place pockets on a floured work surface until cooked to prevent sticking.
7. bring salted water to a boil in a large, wide saucepan. Pour in the pockets in 2-4 portions, each depending on the size of the pot, bring the water to a boil again, then reduce the temperature so that the water is just simmering. For all pockets, when they float to the top, boil down for 1 minute more, then add mi
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