Knead a dough from the flour, eggs, egg yolks, salt and oil.
Soak the ribs. Remove the stems from the spinach, rinse and blanch briefly in boiling hot salted water, rinse with ice cold water and squeeze very well.
Fry bacon strips in a frying pan. Sauté diced onion and leek rings until translucent.
Squeeze the ribs well and put them through a meat grinder with the spinach.
Pour the mixture into a suitable bowl, add the onion-leek mixture, veal sausage meat and the eggs. Mix everything well and season heartily with pepper and season with salt.
Roll out the pasta dough thinly on a floured work surface, cut in half and brush with egg yolk. Place a teaspoon of the filling on one half about every four inches. Place the second half of the dough on top.
Press the spaces firmly and cut out rectangles.
Boil plenty of salted water. Put the Maultaschen in and cook for about eight to ten minutes.
In the meantime, rinse and pluck the parsley and chop it. Fry the breadcrumbs in half of the butter.
Take out the Maultaschen, drain them well and roast them in the remaining butter on both sides until lightly browned. Sprinkle with breadcrumbs and parsley.
Our tip: Use a bacon with a strong flavor – this will give this dish a special touch!