For the buckwheat pockets, mix buckwheat flour and wheat flour. Knead with one egg, the egg yolk, 1 ½ tsp salt and 180 ml lukewarm water to a smooth dough. Sprinkle with flour and let rest covered for 30 minutes.
Meanwhile, prepare the filling: Wash spinach and let it collapse, dripping wet, in a little boiling water. Place in a colander to drain.
Roast pine nuts in a pan without adding fat, remove and chop. Stir ricotta with remaining two eggs. Mix in squeezed spinach, pine nuts and grated Parmesan and season with salt, pepper and a little nutmeg.
Flour a work surface and roll out the dough to the thickness of the back of a knife. Cut out circles with a cookie cutter or glass. Place a tablespoon of filling in the center of each piece of dough and brush the edges of the dough with a little water. Fold the dough over the filling and press the edge slightly with fork tines.
Bring plenty of salted water to a boil and let the dumplings steep more than boil, about 10 minutes. Lift out. Drizzle the buckwheat pockets with ricotta filling with melted butter before serving.
Preparation Tip:
A ricotta and prosciutto mixture is also suitable as a filling for the buckwheat pockets.
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