Stuffed pasta with chard

This recipe is a dream. Stuffed pasta with chard is the trigger to float on cloud 7. So incredibly creamy and flavorful. To cook something like this yourself is just a great feeling. A meal to fall in love with.

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Stuffed pasta with chard

Stuffed pasta with chard in a delicious sauce. A must for every pasta lover.

Course main course

Keyword chard, herbs, Lentils, mineral water, oil-free, spelt semolina, Spices, Vegan, Whole spelt flour

Prep Time 1 hour hour 40 minutes minutes

Cook Time 20 minutes minutes

Total Time 2 hours hours

Servings 2 person

Ingredients

For the noodles

• 250 g whole spelt flour
• 50 g spelt semolina
• 1 g salt
• 250 ml water
• flour for cutting out

For the filling

• 1 swiss chard
• 1 onion
• 1 pinch of garlic powder or 1 fresh garlic clove
• salt and pepper to taste
• 1 pinch of nutmeg
• 100 g red lentils
• 200 ml water
• 1 pinch of cumin

For the sauce

• 250 ml water
• 1 tsp fresh sage leaves finely chopped
• 1 tsp tarragon dried or fresh
• 2 tsp parsley
• salt and pepper to taste
• 2 – 3 tsp flour for binding

Instructions

• Knead the dough together for the pasta. If necessary, add a little more water. The dough should feel elastic. Then wrap in cling film and place in the refrigerator for 1 hour.
• Boil the lentils with double the amount of water for 12 minutes until soft. Make sure that there is not too much liquid left at the end, otherwise the filling will be too liquid. If necessary, strain the liquid. When the lentils are cooked, blend with a hand blender. Let stand a little, so that the mass becomes firmer.
• Wash the chard and cut into small pieces. Simmer in the water with the finely chopped onion also for 12 minutes. Then strain well.
• Put chard vegetables and red lentil puree in a bowl. Season to taste with spices.
• Cook the sauce with water and the spices. Bind with flour so that a firm consistency is obtained. Season to taste with salt and pepper.
• To thicken the liquid, mix the flour or starch in a cup of cold water, add to the liquid and bring to the boil.
• Cut small balls from the pasta dough. Roll them out round with plenty of flour. Or alternatively, roll out a larger piece and then cut out round cookies. Put a teaspoon of the filling in the center. Then fold into a half moon shape. Place each piece of pasta on a floured cloth until all the pasta has been filled.
• Bring a pot of water to a boil. When the water boils, turn down and put in the pasta pockets. Let simmer slightly and wait until the pasta pockets float to the top. Then you can take them out.
• Put the pasta in a plate and pour the sauce over it.

Tip

Always roll out the pasta dough well with flour. The firmer the dough, the easier it is to work with.

Interesting to know

And again there is a full vegan delicacy that everyone loves. A change from the classic with tomato sauce.