Pork-Filled Pasta Roulade on Sauerkraut

For the sauerkraut: Peel the onion and chop finely. Heat the clarified butter in a saucepan and saute the onion until translucent. Drain the sauerkraut and add to the pan along with the wine. Add the broth and paprika and season with salt and pepper. Cover and simmer, stirring occasionally and adding more broth if necessary until the sauerkraut is very tender, about 45 minutes.

For the roulades: Cook the pasta according to package directions for al dente. Drain and place 2 sheets together, side by side and slightly overlapping and press well to adhere. Repeat with the remaining sheets, 

Rinse the fillets, pat dry and divide into 4 equal pieces. Season with salt and pepper. Heat 1 tablespoon oil in a skillet and sear the pork on both sides. Remove from pan. Peel and finely chop the onion and the carrot. Heat the remaining oil in the skillet and saute the vegetables until the onion is translucent. Transfer to a bowl and let cool. Chop the prunes finely and add to the bowl along with the egg, ground meat and the thyme. Season with salt and pepper, and mix into a spreadable paste. If necessary, add some breadcrumbs. Spread the stuffing on the pasta and place a piece of pork on the center. Roll up and place on a generously oiled large piece of plastic wrap. Roll up, wrap in aluminum foil and seal well. Place the 4 packets in a pot of  80°C (approximately 175°F) water and poach 30 minutes.