Maultaschen in Red and Green

Peel and chop the carrots and cook in a little salted water for 12 minutes. Drain and crush.

Spinach rinse, select and drop wet together in a hot saucepan, also mash and spread through a fine sieve.

Combine half of the flour, eggs, oil, and mashed carrots to make a smooth dough. Wrap in plastic wrap and cook for half an hour. Knead remaining flour with remaining egg and oil and spinach. Also wrap in plastic wrap and rest.

Remove intestines from sausage. Rinse oregano and chop finely. Rinse chives and cut into rolls. Stir culinary herbs into the sausage farce.

To begin, roll out the doughs separately on a floured work surface or rotate through a pasta machine. Slightly overlap green and red dough and now roll out thinly together so that they join. Cut out squares of 6 cm. Put a little sausage farce on top. Brush edges of dough with a little water, fold over one half and press edges firmly to smooth.

Cook the red lentils in boiling water for 5 to 10 minutes. Cook the Maultaschen in boiling salted water for about 6 minutes. Chop Gorgonzola cheese, add to lentils and let it melt. Mix in sauce binder and season everything together with salt and pepper.

Drain the Maultaschen and serve with the lentil-cheese sauce.

Our tip: As an alternative to fresh herbs, you can also use frozen ones.

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