Pasta Pockets Stuffed with GruyÈRe

Try this delicious pasta dish:

Knead a pasta dough from semolina, flour, 1 tbsp olive oil, egg and a pinch of salt, wrap in foil and rest. Remove the skin from the onion and chop finely. Finely grate the cheese (set aside 1 tbsp for sprinkling). Grate toast. Wash basil and tarragon, shake dry and pluck leaves.

Sauté onion in 1 tbsp olive oil. Add spinach and drop together. Remove the saucepan from the heat and cool a little bit. Squeeze the spinach well and mix with the cheese. Mix in one egg yolk and the toast crumbs.

Using a pasta machine, roll out sheets of dough, place kitchen herbs between two sheets of dough and pull through the machine repeatedly. Cut dough into square pieces. Brush edges with egg yolk. Place 1 tbsp of the spinach mixture on each piece of dough, fold and seal the edges tightly. Make in enough salted water, drain and toss in melted butter.

Sprinkle with reserved cheese before serving.

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