Maultaschen with chard and kale

Peel and dice the shallot. Wash and roughly chop the spinach.

Heat the oil in a frying pan and swirl it around. Sauté the diced shallot and spinach until the liquid has evaporated.

Separate the egg. Keep the egg white in the fridge for future use. Mix the remaining ingredients with the egg yolk and spinach and shallot mixture.

Ingredients

1 units shallot, 100 g leaf spinach, 1 tbsp cooking oil, 100 g minced meat, 100 g Veal meatloaf, 1 units egg

Roll out the pasta dough and spread with the filling to a thickness of about 3 mm. Roll up the dough like a snail. Cut 2-cm-thick slices from the dough roll.

Bring a large pan of salted water to the boil. Cook the dumplings for about 5 minutes.

Ingredients

1 units pasta dough (fresh), 1 tsp salt

Preheat the Tepan stainless steel grill to 200 °C.

Roughly chop the chard and kale. Peel and dice the shallot.

Heat some oil on the Tepan stainless steel grill, spread it out and sauté the prepared ingredients. Season with salt and pepper. Toast the pine nuts at the same time.

Ingredients

100 g chard, 100 g kale, 1 units shallot, 1 tbsp cooking oil, 2 tbsp pine nuts

Drain the cooked dumplings.

Heat some oil on the Tepan stainless steel grill, spread it out and fry the dumplings until they have a golden brown crust.

Ingredients

1 tbsp cooking oil

Arrange the cabbage on plates and place the fried dumplings on top.

Serve immediately.