Maultaschen in Leek Cream
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 15 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 3 cups Cremefine for cooking 7%
- 3 packs dumplings, 00g each, from the refrigerated shelf
- 1 medium onion (s)
- 1 clove garlic
- some butter
- some vegetable oil
- salt
- pepper
- 3 leeks
Print Recipe
Pin Recipe Instructions
- First wash and clean the leek, then peel the onion and garlic, cut the onion into fine cubes. Cut the leek into very fine rings (if the leek is very thick, cut it in half lengthways beforehand). Cut the ravioli diagonally into slices approx.
- Melt the butter in a large saucepan. Add a small dash of oil and let it get hot, then steam the onions in it until translucent. Now add the leek and the ravioli pieces, stirring well so that nothing burns. After about 3 minutes, deglaze everything with Cremefine, bring to the boil and season with salt and pepper. Continue to simmer until the leek is soft and the ravioli are cooked through. This takes about 5 minutes.
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