German Ravioli -Maultaschen

Noodle Dough:
2 2/3 c. all purpose flour (300 grams)
1/2 tsp. salt
2 eggs
1 T. oil
3 T. water
Meat Filling:
2-3 slices bacon, cooked and chopped
1/2 onion, chopped (1/2 cup)
1 clove garlic, chopped
1 oz. (25 grams) day-old bread or rolls, cut into cubes and sprinkled with 2 T. water
5 oz. frozen spinach (1/2 package), thawed, squeezed dry and chopped
2 T. fresh or 1 tsp. dried parsley
1 T. spicy mustard
1/4 tsp. dried thyme
1/4 tsp. dried marjoram
8 oz. ground round
1 egg.
1/4 tsp. salt
Fresh ground pepper
For Cooking:
1-2 quarts broth (beef or other)
Preparation:
Dough:
Mix flour with salt, eggs, oil and just enough water to make a smooth dough. Knead for 5-10 minutes, until satin-y. Form dough into a ball, oil surface, wrap in plastic wrap and let rest for at least an hour.
Filling:
Cook bacon and remove from pan. Sauté onions and garlic in bacon drippings until translucent.
Mix all filling ingredients well. If you want a finer texture, put ingredients through a meat grinder, too.
Make the Maultaschen:
Roll out 1/2 dough to 1/8 inch thickness or thinner. You should have a sheet about 12 inches by 18 inches. (You may also use a noodle roller to make flat sheets with 1/5 of dough at at time.)
Score dough with a knife, one time through lengthwise and five perpendicular cuts to make 1 dozen rectangles.Place one tablespoon dough on each rectangle.Fold rectangle over and pinch sides to close.
Repeat with the other half of dough.Bring broth to a simmer and place 1/3 of the Maultaschen in the broth. Cook for 15 - 20 minutes. Remove and drain. Keep warm if not serving immediately. Repeat with the rest of the Maultaschen.