Maultaschen Gorgonzola

Ingredients for 2 servings:

• 2 small onions
• some olive oil
• n. B. water
• 400 g Maultasche(n), fresh, homemade or store-bought
• 100 ml white wine
• 150g Gorgonzola
• some milk
• 1 tbsp Worcestershire sauce
• 1 tsp beef broth powder
• salt and pepper

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes

First, melt the onions. Slice the onions into rings, fry them in a little olive oil, and reduce the heat to low. Fry until the onions are caramelized, which takes about 10-15 minutes. Add a splash of water every now and then to prevent them from burning. In the end, they should taste nice and soft and a little sweet. Set the onions aside and heat up a little more olive oil. Over medium heat, add the Maultaschen, either whole or sliced. If using Maultaschen from a package, you may want to let them simmer in hot broth for a few minutes first. Fry the Maultaschen on both sides until the pasta dough is nice and crispy. Remove the Maultaschen from the pan and arrange on plates, scattering the onions over the top. Add a splash of white wine to the pan and add the Gorgonzola. Thin with a little milk and let the Gorgonzola melt. Gradually add the remaining wine. Now season the sauce with the stock powder, Worcestershire sauce, pepper and salt and spread it over the Maultaschen.