For the pasta dough knead together wheat semolina, flour, eggs, olive oil and a little salt to a firm, smooth dough, wrap in foil and let rest in the refrigerator for at least 30 minutes.
For the ricotta filling, mix lightly sauteed diced onion with all remaining ingredients, season with salt, pepper and freshly grated nutmeg.
Roll out the dough with flour into not too narrow sheets, about 10 cm wide. Using a piping bag (smooth nozzle), pipe the filling onto the dough to form an elongated sheet. Brush edge of dough with egg, roll up pasta sheet lengthwise.
Using the handle of a wooden spoon, press off the noodles at a distance of about 3 cm. Cut through and press the ends smooth.
Cook the Maultaschen al dente in lightly simmering salted water for 4 to 5 minutes.
Then remove with a sieve scoop, arrange and serve the Maultaschen.
The Maultaschen can also be filled with minced meat, etc..