Pasta Snails with Filling

For the pasta snails with filling first prepare the dough.

For the dough, knead the flour, semolina 3 eggs, 1/2 tbsp oil and 1 tsp salt with about 7 tbsp water. Cover with a cloth and let rest for 30 minutes.

For the filling, peel and finely chop the onions and garlic. Wash the parsley, shake dry and chop finely as well.

Mix with the minced meat, the breadcrumbs and the 2 eggs and season well. Roll out the dough on a kitchen towel to a thin rectangle.

Spread with the meat filling, leaving an approximately 1 cm wide border all around. Fold the edges of the dough inward.

Roll out the dough from the longer side. Cut the dough roll into 2 cm wide pieces.

For the sauce, clean, wash and finely chop the greens. Saute in 1 tablespoon of oil over medium heat for 5 minutes. Wash and dice the tomato and add with the broth.

Simmer for about 10 minutes, puree and dilute with broth if necessary. Refine with the sour cream, season with salt and pepper.

Finally, heat the butter and 1/2 tablespoon oil in a frying pan, fry the pasta snails in it over medium heat for 5 minutes per side until golden brown.

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