Summary

Ingredients

• 200 g onion (s)
• 300 g Maultaschen with meat fillin, cut, coolin shelf
• 3 tablespoon sunflower oil
• 1 stalk sage
• salt and pepper
• 1 lettuce (s)
• 2 tablespoon white wine vinegar
• 1 teaspoon sugar
• 3 tablespoon rapeseed oil
• 4 tablespoon whipped cream
• 0.5 ½ bed cress
• 0.5 ½ bunch radishes
• 0.5 ½ bunch parsley

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Instructions

1. Peel the onions and cut into rings. Heat 2 tablespoons of oil in a non-stick pan and fry the onions until golden brown. Remove. Put 1 tablespoon of oil in the pan and fry the pieces of ravioli on all sides until crispy, season with salt and pepper. Pluck the sage leaves, chop them roughly and fry them briefly. Mix in the onions again, keep warm. Chop the lettuce leaves into bite-sized pieces, wash and shake dry. Cut the radishes into small pieces. Whisk the vinegar with salt, pepper, sugar, oil and cream. Mix with lettuce and radishes. Cut the cress from the bed and sprinkle over it. Roughly chop the parsley leaves and sprinkle over the ravioli. Serve the dumplings with the salad.