Pasta Pockets Stuffed with Meat

1) Knead a firm pasta dough from salt, flour, eggs and about 2 to 3 tbsp. water. Cover and rest.

2) Briefly blanch (scald) the sausage. Chop the meat into small pieces (preferably in a food processor). Blanch the cabbage or spinach leaves and chop finely.

3) Knead together the vegetables, meat, sausage, eggs, Parmesan cheese and 1 tbsp. soft butter and season well with salt and nutmeg.

4) Roll out the dough thinly. Evenly spread small meatballs on half of the rolled out dough. Place the remaining dough on top. Press the dough firmly between the balls. Cut out squares.

5) Bring the beef broth to a boil. Put the dumplings into the soup and let them steep for about 8 min.

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