Maultaschen

Step by step

1. 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.

2. Attach the Food Processor Attachment fitted with the Dicing Disk to the stand mixer and chop the zuchini and onion.

3. Fry the chopped vegetables in some oil for about 5 minutes.

4. Mix together the cooked lentils, fried vegetable, salt and pepper.

5. Roll out the dough into a a thin, long & narrow rectangle.

6. Scoop out a tablespoons worth of the filling on the pasta dough, leaving 5 cm between each dollop of filling.

7. Use a pastry brush to make the sides of the dough wet to make the pasta stick together.

8. 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.

9. Cook the maultaschen 8 minutes in salted boiling water.

10. Serve over broth and garnish with fresh herbs.