South Tyrolean "Maultaschen"

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"For finesse, I would put the Schlutzkrapfen out of the water into a pan and saute them again briefly with melted Parmesan butter."

The day before:

Knead 200 grams of semolina with 1000 grams of Viennese semolina, 5 organic whole eggs and 15 organic egg yolks, as well as a pinch of salt to a homogeneous dough and store in the fridge for 24 hours, wrapped in cling film.

On the day itself:

Mix 200 grams of Philadelphia with 70 grams of fresh porcini mushrooms, a handful of parsley, salt, pepper and nutmeg until smooth, season with a fresh squeeze of lemon juice.

Roll out the dough into a 20 cm long sheet, preferably with a pasta machine. Spread a good tsp of the porcini cream cheese cream every 10 cm. Brush the inside of the dough with egg yolk and fold the dough in so that the mixture is covered on both sides with pasta dough. With light finger pressure, press the dough sheets down so that no air bubbles can form. Cut out the Schlutzkrapfen with a round mould and cook them in bubbling hot salted water until they float to the top. Then serve immediately with a little melted butter, fresh Grana Padano and dressed rocket.

As a refinement, I would put the Schlutzkrapfen out of the water into a pan and saute them again briefly with melted Parmesan butter.

Preparation time the day before: 30 min

Preparation time on the day: 15 min