Pasta snails with spinach and mushroom filling
Creamy baked cheese pasta for spooning: spinach and mushroom filling, Parmesan cheese and fresh pasta dough snails, baked golden brown – uncomplicated and really good.
Ingredients · Servings 4
- 1 egg yolk
- 2 Owner
- 1-2 tablespoons olive oil
- 200 g flour
- Salt
- 1 onion
- 1 clove of garlic
- 4 baked cheeses
- 1-2 tablespoons olive oil
- 30 g freshly grated Parmesan cheese
- 200 g fresh mushrooms (e.g. button mushrooms, king oyster mushrooms, etc.),
- 200g thawed frozen spinach
- Salt
- freshly ground black pepper
Method · 1 h 25 min
- For the dough, knead the eggs with the egg yolks, 1–2 tablespoons of water, flour, oil, and a pinch of salt into a smooth pasta dough. Wrap it in cling film and chill for 30 minutes.
- For the filling, clean the mushrooms and chop them finely. Squeeze the spinach well and chop it. Peel the onion and garlic, dice them finely, and sauté them together with the mushrooms in hot oil for 4–5 minutes. Then add the spinach and mix it in. Season everything generously with salt and pepper, let it cool slightly, and transfer it to a bowl.
- Using a small spoon, hollow out the four baked cheeses to a depth of about 2 cm, leaving a rim approximately 1 cm wide. Thoroughly mix the scooped-out cheese interior with the spinach and mushroom mixture and the grated Parmesan.
- Preheat the oven to 200°C (390°F). Roll out the pasta dough thinly on a floured work surface and cut it into strips approximately 3 cm (1 inch) wide and 20 cm (8 inches) long. Briefly parboil these in boiling salted water, then rinse them with cold water and lay them flat side by side on a tea towel. Spread the cooled cheese, spinach, and mushroom mixture thinly on each strip of dough and roll them up into spirals.
- Place 6–7 snails upright into each hollowed-out cheese. Place the filled cheeses on a rack in the center of a hot oven and bake for 20–25 minutes.
egg yolk
olive oil
- 200 g
For filling & baked cheese
Onion
clove of garlic
olive oil
- 30 g
- 200 g
fresh mushrooms (e.g. button mushrooms, king oyster mushrooms, etc.),
- 200 g