Maultaschen on a bed of chard and kale

Sauté the spinach and 1 shallot in a pan with some olive oil and simmer until all the liquid from the spinach has evaporated. Finely chop then combine with the mince, meatloaf and egg yolk. Spread the mixture over the pasta sheet (roughly 3 mm thick) then roll up. Cut the dough in 2 cm slices and place in a pan of hot (but not boiling) salted water for 5 minutes. Chop the chard and kale into roughly bite-sized pieces and sauté on the Tepan with the diced second shallot and pine nuts. Meanwhile, drain the cooked Maultaschen well and fry on the Tepan plate until they form a golden brown crust. Season the cabbage mixture with nutmeg, salt and pepper and serve together with the Maultaschen.