Quick Maultaschen and Mushroom Pan

Ingredients for 4 servings:

• 2 packs of BÜRGER vegetable ravioli, 360 g each
• 1 onion(s)
• 350 g mushrooms
• 2 tbsp oil
• 100 ml dry white wine
• 200 ml cream
• salt and pepper
• 4 sprigs of parsley
• ½ bunch chives

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 35 minutes

Pan-fried dish with Maultaschen and mushrooms in white wine sauce.

1. Peel the onion and dice finely. Clean, trim, and quarter the mushrooms. Heat oil in a pan and sauté the onions for about 3 minutes. Add the mushrooms and sauté for another 6 to 8 minutes. Deglaze with wine and cream, simmer, and season with salt and pepper. 2. Wash the parsley and chives, shake dry, pluck the parsley leaves from the stalks, and finely chop. Cut the chives into fine rolls. Cut the BÜRGER Maultaschen into approximately 0.5 cm thick strips, add to the mushroom sauce in the pan, and heat for 10 to 12 minutes. Arrange the Maultaschen on a plate and garnish with chives and parsley. Per serving: approx. 2310 kJ, 550 kcal (protein 19 g, fat 24 g, carbohydrate 59 g).