Summary

Ingredients

• 12 dumplings
• 500 g carrot (s)
• 500 g peas
• 1 can corn
• 1 onion (s), red
• a bit salt
• some pepper
• 3 egg (s)
• some paprika powder
• 100 g cream
• 100 ml meat stock

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Instructions

1. Cut the 12 dumplings lengthways into small pieces. Chop the red onion.
2. Heat some oil or fat in a pan and briefly sauté the onion until translucent. Next add Maultaschen and fry well. Whisk the 3 eggs and pour over the ravioli. Season with salt and pepper. Add the peas, corn and the chopped carrots and sauté for about 5 minutes. The vegetables can also be varied, e.g., with paprika or leek. Then a fine sauce is made from the cream and the broth by seasoning both with paprika powder and then extinguishing the Maultaschen pan with it. Let everything cook again for about 5 minutes.
3. Tip: If you want, you can refine the dish with Emmentaler (becomes creamier) and serve it decorated with roasted onions and chives.