Maultaschen casserole with peas, ham and carrots

Name: Maultaschen casserole with peas, ham and carrots
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 200 g Carrots; 2 TABLESPOONS Oil; 500 g Swabian raviolis; 100 g frozen peas; 5 Stem(s) Marjoram; 200 ml Milk; 3 Eggs (size M); 7-10 Tbsp Pepper; 7-10 Tbsp grated nutmeg; 75 g Emmental cheese; 8 (à 12 g) thin slices of raw ham, e.g. Schwarzwälder Schinken; 7-10 Tbsp Grease

AUTHOR
Antoine Long

DIFFICULTY
very easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

200 g Carrots
2 TABLESPOONS Oil
500 g Swabian raviolis
100 g frozen peas
5 Stem(s) Marjoram
200 ml Milk
3 Eggs (size M)
7-10 Tbsp Pepper
7-10 Tbsp grated nutmeg
75 g Emmental cheese
8 (à 12 g) thin slices of raw ham, e.g. Schwarzwälder Schinken
7-10 Tbsp Grease

Directions

1
Peel the carrots and cut them into pieces. Heat the oil in a pan. Fry the Maultaschen for about 5 minutes while turning them over. Add carrots and peas and fry for another 2-3 minutes. Remove the pan from the heat
2
Wash the marjoram, shake dry and chop the leaves of 4 stalks into small pieces. Cut Maultaschen into thick strips. Mix milk, marjoram and eggs and season with salt, pepper and nutmeg. Grate cheese.
3
Put Maultaschen and vegetables in a greased casserole dish and pour the egg milk over them. Roll up the ham and press it into the casserole. Sprinkle cheese over it and bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for approx. 30 minutes until golden brown. Garnish with remaining marjoram before serving