Pasta Pockets Filled with Gruyère and Spinach

Knead the pasta dough from olive oil, semolina, flour, egg and salt, wrap in foil and rest for at least half an hour.

Sauté the onion in olive oil. Add spinach and fall together. Remove the saucepan from the heat and let it cool a little. Squeeze the spinach well and mix it with the cheese. Add the egg yolks and the toast crumbs, mix thoroughly.

Roll out dough sheets with a pasta machine, arrange herb leaves (*) between two dough sheets in a nice even way, pull the dough sheets through the machine again.

Cut the dough into square pieces. Brush the edges with egg yolk. Put a little bit of the spinach mixture on each piece of dough, fold them together and close the edges tightly (**).

Make three to four min in enough salted water, drain and – just before serving – fry briefly in melted butter. Sprinkle with cheese in the frying pan or on the plate.

(*) Cut away any thicker leaf veins.

(**) In this state, the pasta pockets can be frozen – freeze on plates, then pack frozen in portions. The frozen pasta pockets in boiling hot salted water form, make around the eight min.

Our tip: If you like to cook with fresh herbs, it is best to get kitchen herbs in pots – so you always have everything ready!

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