Maultaschen in basil cream sauce

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   For the filling, wash the tomatoes, clean them, quarter them and remove the seeds. Drain the mozzarella. Dice cheese and tomatoes, season with salt and pepper and sprinkle with vinegar. For the dough, whisk eggs with salt and oil.

2. 2

   Gradually add flour and knead everything into a firm dough. Leave to rise covered for 30 minutes. Roll out the dough as thin as possible on a floured work surface. Mark half of the dough in squares of about 5 x 5 cm.

3. 3

   Wash the basil and dab dry. Place 1 leaf on each square centre. Add 1 teaspoon of the filling and cover with a second basil leaf. Brush the edges of the squares with whisked egg white.

4. 4

   Whip the second half of the dough over it. Press the dough with your fingers and cut out squares of 5 x 5 cm with a dough wheel. Let Maultaschen rest for about 10 minutes. Meanwhile, peel and finely dice the onion and garlic for the sauce.

5. 5

   Heat the fat in a pot, fry the onion and garlic until transparent. Add flour, sauté until golden and deglaze with milk and cream while stirring. Cut remaining basil leaves into strips and add to the sauce.

6. 6

   Bring everything to the boil once, season with salt and pepper. Let Maultaschen simmer in plenty of boiling water for about 15 minutes. Drain and add to the basil sauce. Serve immediately.