Baden Wild Garlic Maultaschen

Knead flour, 3 eggs and 1/2 tsp salt into a dough and cook for half an hour with the lid closed.

Soak bread rolls in water. Peel and finely dice onion.

Rinse wild garlic and shake dry. Put some leaves aside, chop the rest. Knead the remaining egg with the squeezed minced meat, onion cubes, rolls and chopped wild garlic. Season with salt, freshly ground pepper and freshly grated nutmeg.

Divide the pasta dough in half and thinly roll out both halves into two on the spot rectangular pasta sheets (25 x 50 cm). Cut the two pasta sheets in half lengthwise. Place small mounds of the meat/garlic filling on one half in rows of two at 4 cm intervals. Place the uncovered pastry sheets loosely on top. Firmly smooth the edge around the filling. Cut out squares around the filling with a kitchen knife or pastry wheel.

Bring 3 quarts of salted water to a boil. Reduce the heat of the electric oven. Cook the Maultaschen in the lightly simmering water for 7 minutes. Remove and drain. Keep warm.

Cut the remaining wild garlic into strips. Brown the butter in a frying pan and add the wild garlic. Serve the mules with the wild garlic butter on plates.

Serve with Leaf salad of the season

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