Vegetarian Maultaschen with Herb and Ricotta Filling

Prepare the Dough

1. 1Combine flour and salt in a large bowl. Make a well in the center and add the beaten eggs and lukewarm water.
2. 2Mix gradually until a cohesive dough forms. Knead on a lightly floured surface for about 10 minutes until smooth and elastic.
3. 3Wrap the dough in plastic wrap and let it rest at room temperature for at least 30 minutes.

Make the Filling

1. 1In a medium bowl, combine the drained ricotta, chopped spinach, chopped parsley, chopped chives, bread crumbs, and grated nutmeg.
2. 2Season with salt and freshly ground black pepper to taste. Mix well until all ingredients are thoroughly combined.

Assemble the Maultaschen

1. 1Divide the dough into two portions. On a floured surface, roll out one portion of the dough very thinly (about 1-2 mm thick).
2. 2Place teaspoonfuls of the filling about 2-3 cm apart on one half of the rolled-out dough. Be careful not to overfill.
3. 3Moisten the edges of the dough around the filling with a little water.
4. 4Fold the other half of the dough over the filling, pressing down gently around each portion to seal and remove air pockets. Use a knife or pastry wheel to cut out the individual maultaschen.
5. 5Repeat with the remaining dough and filling. Place the finished maultaschen on a lightly floured baking sheet.

Cook the Maultaschen

1. 1Bring the vegetable broth to a gentle simmer in a large pot. Do not boil vigorously.
2. 2Carefully add the maultaschen to the simmering broth. Cook for about 15-20 minutes, or until they float to the surface and the pasta is tender.
3. 3While the maultaschen are cooking, melt the butter in a small saucepan. Add the finely chopped onion and sauté until golden brown and softened.

Serve

1. 1Gently lift the cooked maultaschen from the broth using a slotted spoon.
2. 2Serve the maultaschen immediately, topped with the sautéed onions and a drizzle of melted butter. Optionally, serve with a side salad or chives.