Brünnl’s potato schlutzer (stuffed pasta)

Recipe for 4 people

For the dough
Floury potatoes 650 g
Egg yolk 2
Melted sour-cream butter from the Lagundo dairy 10 g
Grated nutmeg
Salt
Wheat flour 125 g

For the filling
Sour-cream butter from the Lagundo dairy 25 g
Onion, finely chopped 40 g
Garlic clove, finely chopped ½
Spinach, cooked, sieved and chopped 125 g
Goat cream cheese from the Lagundo dairy 70 g
Ricotta 70 g
Parmesan cheese 25 g
Salt, pepper, nutmeg

For the arugula pesto
Arugula leaves, chopped 25 g
Olive oil 75 ml
Garlic clove finely chopped ½
Salt and pepper

Preparation of dough
Wash and peel the potatoes and boil in salted water. Strain, let the steam out, sieve and let cool down. Mix the sieved potatoes with egg yolk, butter, and spices. Add wheat flour and knead quickly to a smooth dough.

Preparation of filling
Sweat the onion and garlic in butter, and blend with the spinach. Stir in the rest of the ingredients and season to taste.
Preparation of arugula pesto:
Mix all the ingredients and season to taste.

Completion
Roll out the dough, place the filling and cut out the schlutzer. Simmer them in boiling salted water for a few minutes. Lift the schlutzer out of the water with a skimmer, let them drip dry, and arrange them on the plates.
Sprinkle with grated Parmesan cheese and baste with pine nuts roasted in butter and arugula pesto.