Recipes

Swabian ravioli with carrot cream

Nowadays, the stuffed pasta pocket is enjoyed far beyond Swabian borders in a wide variety of variations. For example, refined with a delicious carrot cream.

Recipe idea: Maultaschen with carrot creamFor this you will need the following ingredients:

8 Maultaschen (approx. 800 g; from butcher or refrigerated section), 4 tbsp rapeseed oil, 2 large onions, 600 g carrots, 1 bunch chives, 300 g crème fraîche, 200 ml vegetable stock, salt, pepper

Preparation

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Cut the Maultaschen into slices about 1 cm thick. Heat the oil in a non-stick pan and fry the Maultaschen slices until golden brown over medium to high heat, about 3–5 min. per side. Meanwhile peel the onions and dice them. Clean the carrots, peel and coarsely grate them using a vegetable grater. Wash the chives, shake dry and cut into small rings.
Remove the Maultaschen from the pan and set aside, covered. Add the diced onion and carrots to the pan and cook gently over medium heat for about 5 min., stirring frequently. Add the Crème fraîche and broth, stir well, and let cook for another 1–2 min. Season with salt and pepper. Divide the vegetables among deep plates, arrange the Maultaschen on top and sprinkle with chives.

Guten Appetit!