Lettuce Dumplings with Swabian Ravioli

Prepare dough ingredients to a firm, tough dough and rest in the refrigerator for a day.

Roll out the dough thinly, place clary sage leaves on the dough sheets and fold them together.

Steep the Maultaschen in boiling vegetable soup for about 5 minutes and keep warm until serving.

Prepare a marinade with salt, walnut oil, balsamic vinegar and pepper and soak arugula briefly in it.

For the dumplings, cream butter, add eggs and flour. Mix the lettuce with salt and pepper. Cut dumplings with a spoon and cook in boiling hot vegetable soup.

Serve the dumplings with hot Maultaschen (if desired, sautéed in butter before serving) and the arugula salad.

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