Side dishes and vegetables, vegetarian dishes and bakes |41
Pasta snails
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MCRC00902090_BO_Maultaschen_Schnecken-014_F39MCRC00918037_SE_Maultaschen_Schnecken-011MCRC00900697_NF_Maultaschen_Schnecken-004_RZ0Veget arian recipesVegetablesSpinachPreparation methodsBakingRecipe categoriesVegetarian recipesSide dishes, Bakes
Ingredients | For 4 servings
Medium ovenproof dish
Filling:
2 onions
2 garlic cloves
6 tbsp olive oil
500 g fresh spinach leaves
Salt
Nutmeg, freshly grated
300 g goat's cheese
1 egg
Pepper, freshly ground
Pasta:
300 g fresh pasta dough
350 ml stock
For sprinkling:
100 g grated cheese
In addition:
A little flour for the tea towel
Cooking oil for the dish
Per serving
700 kcal, 55 g carbs, 39 g fat, 32 g protein,
4,5 BU
Preparation
1 | Peel and dice the onions and garlic and sweat
them until translucent in 3 tbsp olive oil. Add the
trimmed spinach and steam. Season to taste with
salt and freshly grated nutmeg.
2 | Stir in goat's cheese and egg with 3 tbsp olive
oil. Season with plenty of pepper and a little salt.
3 | Roll out the pasta dough onto a flour-covered
tea towel so that it is 30x40 cm. Brush with the
cream cheese and distribute the spinach on top.
Using the towel, roll the dough up from the long
side and cut into 8 equally sized pieces.
4 | Place the rolls alongside each other into a
greased dish with the cut side facing upwards.
5 | Heat the stock and pour into the dish.
6 | Sprinkle the rolls with cheese and bake as
indicated.
Setting procedure:
Ovenproof dish on the wire rack
4D hot air
180 °C
Cooking time: 30-35 minutes
When using 4D hot air, you can place the
accessories on any of the levels from 1 to 4.
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