Maultaschen Italian style

Ingredients for 4 servings:

• 500 g celery
• 2 cloves garlic
• 2 beefsteak tomatoes
• 3 tbsp rapeseed oil
• 400 g tomatoes, pureed
• Italian herbs (e.g. basil, tarragon, rosemary or thyme)
• 1 tbsp vegetable broth (extract)
• 800 g Maultasche(s) (homemade or ready-made)
• pepper, black
• 50 g Parmesan

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

Wash the celery, drain, and slice into rings. Peel and finely dice the garlic clove. Briefly immerse the beefsteak tomatoes in boiling water, peel off the skin, and dice the flesh. Heat 2 tablespoons of rapeseed oil in a pan and briefly sauté the celery and garlic. Remove from the heat, add the diced tomatoes and passata, and season the sauce generously with the Italian herbs of your choice and vegetable stock. Brush the casserole dish with a little rapeseed oil. Place the Maultaschen in the dish. Spread the tomato sauce over the top and season with pepper. Cover the gratin dish with aluminum foil and bake in a preheated oven at 200°C for 20 minutes. Sprinkle with Parmesan cheese and serve.