Source: era-online.org

Presentation

Protein-free first course of German origin consisting of ravioli prepared with flour or low-protein bread, eggs, onion, low-protein bread, extra virgin olive oil, spinach, meat, parsley, salt, pepper, chives.

Ingredients

For 4 people, 36 ravioli

250 g (8.8 oz) flour or low-protein bread mix

150 g (5.3 oz) eggs

40 g (1.4 oz / 3 tbsp) water

60 g (2.1 oz) onion

25 g (0.9 oz) stale bread or low-protein bread

5 g (0.18 oz) extra-virgin olive oil

125 g (4.4 oz) spinach

125 g (4.4 oz) ground meat

10 g (0.35 oz) parsley, chopped

Salt, to taste

Freshly ground black pepper, to taste

Chives, for garnish

Method

Beat two eggs for the dough.

Add flour and 40g (04 tablespoons) of water.

Continue by hand until you get a very compact, but smooth dough.

Flour the dough and add a little flour.

Wrap in plastic wrap and let it rest for about 30 minutes.

Peel the onions and cut them into fine pieces.

Wash the parsley, shake it to dry and chop it finely.

Soak the buns in cold water.

Read the spinach leaves, wash them, soak them briefly in hot water, turn them off, drain them and express them slightly.

Chop finely.

Separate the yolk and white.

Mix the minced meat with the yolk, salt, pepper and spices.

Add the onion, parsley, and spinach.

Squeeze the buns well, separate them and add them to the other ingredients.

Mix everything well.

Knead the dough again and roll it out on a lightly floured work surface into a square of about 40 x 40 cm.

Use a dough spatula or knife to cut 8 x 8 cm squares.

Add 1 tablespoon of spinach filling to the center of each piece of dough.

Beat the egg whites and spread the edges of two halves of the dough square.

Fold one half of the dough over the filling to form rectangles or triangles.

Press lightly so that the air can escape.

Then press firmly on the edges of the Maultaschen.

Bring the broth to a boil

Add the pasta, cook until it rises to the surface.

Serve the Maultaschen in broth and sprinkle with chives.

Allergens

Onion: possible reactivity in case of nickel allergy due to the vegetable’s ability to concentrate it

Chives: possible cross-reaction in case of garlic and onion allergy

Low protein flour: low gluten

Extra virgin olive oil: unusual allergy; intolerance not described

Low protein bread: low gluten

Pepper: possible cross-reactivity in case of intolerance to spices

Parsley: possible cross-reaction in case of allergy to spices, mugwort, composites

Spinach: possible cases of individual intolerance or cross-reactivity in case of birch allergy

Egg: included among the allergens in EU Regulation 1169/2011

Notes

To be prepared and handled under strict hygienic conditions.

The ingredients of the dish bring the following benefits:

Spring onion: rich in selenium that supports the immune system and with the ability to stabilize blood glucose at normal values; it provides quercetin, a flavonoid that helps contain cholesterol and triglyceride levels in the blood, parameters related to cardiovascular risk, which also supports liver function by promoting the purification of the body. Also suitable for nephropathics.

Chives: rich in carotenoids that support the immune system and mineral salts, vitamins and antioxidants, it acts to protect the cardiovascular system and liver function.

Low protein flour: indicated in case of kidney failure or liver dysfunction.

Extra virgin olive oil: source of Vitamin E that protects the immune system from harmful fatty acids

Pepper: contains piperine, a powerful antioxidant;  It improves insulin sensitivity by reducing cholesterol levels and activating metabolism. Recommended for people with cardiovascular problems.

Parsley: rich in carotenoids that support the immune system and mineral salts, vitamins and antioxidants that act to protect the cardiovascular system; also suitable for nephropathic patients and useful for the functioning of the liver for the supply of vitamins, mineral salts and antioxidants

Spinach: rich in carotenoids that support the immune system and mineral salts, vitamins and antioxidants that act to protect the cardiovascular system; also suitable for nephropathic patients; useful for the functioning of the liver for the supply of vitamins, mineral salts and antioxidants

Eggs: source of Vitamin E that protects the immune system from harmful fatty acids

Safety / Intended use

Product also intended for subjects suffering from:

• Anorexia – weight loss
• Mucositis (inflammation and lesions of the oral cavity)