Swabian raviolis

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Directions

1. 1

   Put 200 g flour and 1/2 teaspoon salt in a bowl, mix and press a depression in the middle. Add eggs, 2 tablespoons of water and 2 tablespoons of oil to the hollow and knead to a smooth dough. Wrap in foil and let it rest at room temperature for about 1 hour. In the meantime clean the mushrooms and dice them finely. Peel and finely dice the shallots. Heat 1 tablespoon of oil, fry shallots and sugar in it until translucent.

2. 2

   Add the mushrooms and fry for about 10 minutes until the liquid has evaporated. Then season with salt, pepper and nutmeg. Take them out and let them cool down. Peel onions, cut them into rings and turn them in 1-2 tablespoons of flour. Wash the chives, dab dry and cut into small rolls. Mix mushrooms and cream cheese. Whisk the egg white with a fork. Halve the dough and roll out to two thin rectangles (approx. 30 x 40 cm) on a floured work surface. Place 12 small mushroom and cream cheese piles on a pastry sheet. Brush the spaces in between with egg white and carefully place the second pastry sheet on top. Press the spaces firmly and cut into square pieces with a pastry wheel. Put the Maultaschen in boiling salted water, cover them and let them simmer at low heat for 10-12 minutes.

3. 3

   Halve the dough and roll out to two thin rectangles (approx. 30 x 40 cm) on a floured work surface. Place 12 small mushroom and cream cheese piles on a pastry sheet. Brush the spaces in between with egg white and carefully place the second pastry sheet on top. Press the spaces firmly and cut into square pieces with a pastry wheel. Put the Maultaschen in boiling salted water, cover them and let them simmer at low heat for 10-12 minutes. In the meantime heat butter and fry onion rings until golden brown. Drain Maultaschen and add to the onion rings in the pan, toss gently. Arrange on plates sprinkled with chives

Nutrition Facts

KCAL
560 kcal

CARBS
46 g

FATS
34 g

PROTEINS
17 g