Maultaschen
Maultaschen
Tools
Ingredients
250 g all-purpose flour
3 eggs
1 tbsp olive oil
1 tsp salt
200 g boiled green lentils
2 shallots
1/2 zuchini
1 tsp black pepper, crushed
Step by step
Add the eggs, flour, salt and olive to the bowl of a stand mixer fitted with the Pastry Beater (the usage of the Pastry Beater is recommended to cut cold butter into doughs for light and flaky pastries; if you don't have one, replace it with the standard Beater). Mix on speed 1 for 4 minutes until a smooth pasta dough forms. Refrigerate for 1 hour.
Attach the Food Processor Attachment fitted with the Dicing Disk to the stand mixer and chop the zuchini and onion.
Fry the chopped vegetables in some oil for about 5 minutes.
Mix together the cooked lentils, fried vegetable, salt and pepper.
Roll out the dough into a a thin, long & narrow rectangle.
Scoop out a tablespoons worth of the filling on the pasta dough, leaving 5 cm between each dollop of filling.
Use a pastry brush to make the sides of the dough wet to make the pasta stick together.
Fold each side of the dough completely ove the filling. Use a wooden spoon to press the dough between each filling together. Then use a ravioli cutter to cut individual maultaschen.
Cook the maultaschen 8 minutes in salted boiling water.
Serve over broth and garnish with fresh herbs.