Vegetarian Maultaschen (Pasta Parcels with Spinach and Ricotta)

Dough

• 300 g Plain flour
• 1 tsp Fine sea salt
• 3 Egg
• 60 ml Water

Filling and broth

• 30 g Unsalted butter
• 1 medium Yellow onion
• 300 g Spinach
• 250 g Ricotta
• ½ tsp Ground nutmeg
• ½ tsp Black pepper
• 1.5 liters Vegetable stock

1. Tip the plain flour into a mixing bowl and whisk in the fine sea salt. Make a well, add the eggs and water, then mix to a shaggy dough and knead for 8 to 10 minutes until smooth and elastic. Cover and rest for 30 minutes at room temperature.
2. Meanwhile, melt the unsalted butter in a saucepan over a medium heat. Finely dice the yellow onion, add it to the pan with a pinch of the fine sea salt, and cook for 8 to 10 minutes until soft and sweet but not browned. Add the spinach in batches and cook for 2 to 3 minutes until fully wilted.
3. Tip the spinach mixture into a bowl and let it cool for 5 minutes, then squeeze out excess moisture with your hands. Finely chop the spinach and onion, then mix with the ricotta, ground nutmeg, black pepper, and 0.5 tsp of the fine sea salt. Taste and adjust with a little more black pepper if you like.
4. Divide the dough into 2 pieces and keep one covered while you roll the other. Roll the dough on a lightly floured surface into a thin rectangle, about 1 to 2 mm thick. Cut into 10 to 12 cm squares or rectangles.
5. Spoon a generous line of filling down the centre of each piece of dough, leaving a clear border. Brush the edges lightly with water, fold over to enclose, and press firmly to seal, pushing out any air. Crimp the edges with your fingers to make sure they are well sealed, then repeat with the remaining dough and filling.
6. Bring the vegetable stock to a gentle simmer in a large pot and keep it at a bare simmer, not a rolling boil. Lower the maultaschen in a few at a time and cook for 10 to 12 minutes until the pasta is tender and the parcels feel slightly buoyant. Lift out with a slotted spoon and keep warm while you cook the rest.
7. Serve the maultaschen in bowls with some hot stock ladled over, or drain lightly and serve with just a little broth. Grind over a touch more black pepper at the table if you like. Eat straight away while the parcels are tender and the filling is creamy.

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