John Myers
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Maultaschen Casserole
The perfect maultaschen casserole recipe with a picture and simple step-by-step instructions.
For the sauce
- 2 tbsp Oil
- 1 Pck 300G Blattspinat
- 30 g Butter
- 30 g Flour
- 250 ml Milk
- 125 ml Whipped cream
- Salt, pepper, grated nutmeg
- 30 g Butter
- 2 Pck Maultaschen
- 300 g Tomatoes
To sprinkle
- 100 g Edam
- 1 Onions
- 10 g Butter
- Peel the onion and cut into cubes. Heat the oil and fry the onion until translucent (if you like, add garlic)
- Add the spinach (now unfortunately only frozen product) and cover with 3-4 tablespoons of water to thaw over low heat.
- For the sauce, melt the butter in a saucepan, stir in the flour and heat until the flour is light yellow. Add milk and cream and stir with the whisk until there are no more lumps. Bring the sauce to a boil and bring to the boil once. Season with salt, pepper and nutmeg.
- Melt the butter in a pan and fry the Maultaschen briefly in it for about 3-5 minutes. Wash the tomatoes, cut out the stems and cut into slices.
- Pour the spinach and the cooking liquid into a shallow casserole dish, spread the ravioli and tomato slices on top. Pour the sauce over it. Sprinkle the cheese on top and place in the preheated oven for 25 minutes at 180-200 ° C.
- In the meantime, peel the onion and cut into rings and fry in a pan with butter until crispy brown. Serve the casserole sprinkled with the onions. There was also a fresh green salad.
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