Recipe for 4 people
Pasta dough
| 375g | Pasta flour (double ground durum wheat semolina |
| 375g | white flour |
| 1 TBSP. | olive oil |
| 7g | salt |
| 600g | egg yolk |
Burrata and spinach filling
| 150g | Leaf spinach, fresh (e.g. salad spinach) |
| 1 piece | burrata |
Salt, pepper and powdered sugar
Ice water to quench the spinach
Dumplings
| 1 | Pasta dough, cut to size |
| 1 | Burrata filling |
| 1 | egg white |
Pasta flour for the work surface
Knife or pasta cutter
Baking tray, lightly sprinkled with pasta flour
Rosemary butter
| 50g | pine nuts |
| 200g | butter |
| 25g | rosemary needles (plucked from the sprig) |
| 1 | pinch of salt |
| 1 piece | Garlic clove, finely chopped |
To serve
Dumplings
rosemary / butter / pine nut mixture
spinach oil
| 100g | fresh spinach leaves |
| 200g | rapeseed, vegetable or olive oil |
| 1 | pinch of salt |
coffee filter or straining cloth
thermometer
blender
Pasta dough
- Put everything together (add the egg yolk at the end so that it mixes better) in a food processor. Use the dough hook. Knead on a slow speed for approx. 5 mins. Then remove the dough from the machine and knead again vigorously by hand to form a smooth dough.
- Wrap the dough in cling film and place in the fridge to rest for 2 hours so that the gluten can develop properly.
- Roll out to 2 mm in the pasta machine. Sprinkle with a little pasta flour each time you roll out the dough to prevent it from sticking.
- Cut the pasta sheets into approx. 12 × 12 cm squares. Sprinkle with a little pasta flour and carefully place on top of each other. Approx. 6 - 8 pieces per heap. Place in a tin with a lid and refrigerate until ready to use.
- Alternatively, you can also use ready-made pasta dough.
Burrata and spinach filling
- Cut the spinach leaves into small pieces and steam until soft.
- Cut the burrata into small pieces, add to the spinach and mix into a compact mass. Season to taste. If the mixture is too runny, add a little ground hazelnuts. Season to taste.
Dumplings
- Place the pasta dough on the baking tray and brush with egg white.
- Spoon a little mixture onto half of the rondelles and cover with the other half. Press well all around.
- Boil the water and add a little salt, transfer the dumplings to the water using the baking tray and place in the water. Simmer for approx. 2 minutes over gently simmering water.
Rosemary butter
- Toast the pine nuts without fat over a medium heat.
- Finely chop the rosemary and sauté in butter with the pine nuts and garlic. Season to taste.
To serve
- As soon as the dumplings rise in the pan, arrange on warmed plates.
- Spread the hot rosemary/butter/pine nut mixture over the dumplings and serve.
- Chopped walnuts or hazelnuts can also be used instead of pine nuts.
Spinach oil
- Put the spinach in the blender (do not switch on yet).
- Heat the oil in a pan to 65 °C using the thermometer. Add the oil and salt to the spinach. Start the blender and slowly turn up to full speed. Blend for 3 minutes.
- Carefully pour the oil into a coffee filter or straining cloth. It will take approx. 1 - 2 hours to blend completely.
- Add the pasta pockets.
- This process also works with herbs.
