Swabian Ravioli with Meat and Vegetable Filling

Combine the button flour, eggs and water to form a dough and knead for about ten minutes until smooth and supple. Wrap in plastic wrap and let rest at room temperature for thirty minutes.

Meat filling: Steam spinach dripping wet in a hot pan with lid closed until soft. Drain in a sieve. Chop onion and sauté in butter with bacon cubes until soft. Chop the parsley. Chop the Weggli and soak them in water. Squeeze well.

Finely grind all prepared ingredients with the remaining ingredients. Season spicily.

Vegetable filling: Cut savoy cabbage into thin strips. Cut carrots into small cubes. Steam everything in butter until soft. Season with salt and pepper and steam for ten minutes with the lid closed. Cool down. Cut Weggli into small pieces and mix with curd cheese, egg yolk and vegetables. Cut chives into rolls. Rinse lemon, dry and season the filling with grated peel, salt and pepper.

Roll out the dough thinly on a little flour (pasta machine speed 5-6). For large Maultaschen cut rectangles of 12×18 cm, for small Maultaschen cut rectangles of 6×12 cm. Spread the filling evenly on the bottom half of the dough, a good 1 cm thick, leaving a margin of just under 1 cm at the sides and bottom. Roll up the dough from the bottom. Press the side ends together well.

Bring the soup to the boil. Meanwhile, cook the Maultaschen in it for about five minutes.

Serve with brown butter. Or homemade S

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