Fine Pike Dumplings

A great pasta dish for any occasion:

Knead flour, salt (1) and egg yolks (1) together to form a firm dough and let rest for about 30 minutes with the lid closed. Clean spinach, rinse and blanch briefly in boiling hot salted water. Drain, squeeze. Prepare half of spinach and pike meat with whipped cream, 2/3 crème fraîche, egg white, anchovy paste in a food processor to a smooth farce, season with salt and pepper. Leave to cool for 30 minutes. Roll out dough on a floured work surface to a 16 cm wide strip. Brush with egg yolk (2), spread spinach evenly on top. Squirt pike farce with piping bag onto top half, pipe bottom half on top. Cut into squares with pastry wheel, rest with lid closed for 30 min. Clean vegetables, rinse, cut into fine strips. Bring crème fraîche, juice of one lemon, wine, fish stock and vegetables to boil, season with salt and pepper. Simmer on low heat for 10 min. Add the Swabian ravioli, simmer for 10 minutes, remove with a slotted spoon, transfer to warmed soup plates. Boil the broth to half. Add butter in flakes, whisk into the gravy until it thickens. Pour the vegetable sauce over the Maultaschen, sprinkle with the parsley and bring to the table.

Filling Variant 1: Rinse cooled pike-perch fillet, dry with kitchen paper and cut into coarse cubes. Salt, season with pepper, mix with egg white. The quantity as well as the sleep

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