Pasta Snails

Ingredients

Filling:	Salt	Pasta:	In Addition:
2 Onions	Nutmeg - Freshly Grated	300g Fresh Pasta Dough	A Little Flour For The Tea Towel
2 Garlic Cloves	300g Goat's Cheese	350ml Stock	Cooking Oil For The Dish
6 Tablespoons Olive Oil	1 Egg	Sprinkling:
500g Fresh Spinach Leaves	Pepper - Freshly Ground	100g Cheese - Grated

Methods

1. Peel and dice the onions and garlic and sweat them until translucent in 3 tablespoons of olive oil. Add the trimmed spinach and steam. Season to taste with salt and freshly grated nutmeg.

2. Stir in goat's cheese and egg with 3 tablespoons of olive oil. Season with plenty of salt.

3. Roll out the pasta dough onto a flour-covered tea towel so that it is 30cm x 40cm. Brush the dough with the cream cheese and distribute the spinach on top. Using the towel, roll the dough up from the long side and cut it into 8 equally sized pieces.

4. Place the rolls alongside each other into a greased dish with the cut side facing upwards.

5. Heat the stock and pour into the dish.

6. Sprinkle the rolls with cheese. Proceed to bake by placing the tray at level 2 of the oven. Setting Procedure: 4D Hot Air. 180°C. Added Steam, setting 02. Cooking Time: 30-35 minutes.

Alternative Setting: Ovenproof dish on the wire rack. 4D Hot Air. 180°C. Cooking Time: 30-35 minutes. When using 4D hot air, you can place the accessories on any level from 1 to 4.