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Side dishes and vegetables, vegetarian dishes and bakes 41
Pasta snails [Index: ]
MCRC00902090_BO_Maultaschen_Schnecken-014_F39MCRC00918037_SE_Maultaschen_Schnecken-011MCRC00900697_NF_Maultaschen_Schnecken-004_RZ0Vegetarian recipesVegetablesSpinachPreparation methodsBakingRecipe categoriesVegetarian recipesSide dishes, Bakes
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:
CircoTherm
180 °C
Added steam, medium
Cooking time: 30-35 minutes
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