Maultaschen casserole with peas, ham and carrots

AUTHOR
Antoine Long
DIFFICULTY
very easy
RATING
2.9 16
COOK TIME
45 mins
TOTAL TIME
45 mins

Ingredients

Servings: 4
  • 200 g Carrots
  • 2 TABLESPOONS Oil
  • 500 g Swabian raviolis
  • 100 g frozen peas
  • 5 Stem(s) Marjoram
  • 200 ml Milk
  • 3 Eggs (size M)
  • 7-10 Tbsp Pepper
  • 7-10 Tbsp grated nutmeg
  • 75 g Emmental cheese
  • 8 (à 12 g) thin slices of raw ham, e.g. Schwarzwälder Schinken
  • 7-10 Tbsp Grease

Directions

  1. 1

    Peel the carrots and cut them into pieces. Heat the oil in a pan. Fry the Maultaschen for about 5 minutes while turning them over. Add carrots and peas and fry for another 2-3 minutes. Remove the pan from the heat

  2. 2

    Wash the marjoram, shake dry and chop the leaves of 4 stalks into small pieces. Cut Maultaschen into thick strips. Mix milk, marjoram and eggs and season with salt, pepper and nutmeg. Grate cheese.

  3. 3

    Put Maultaschen and vegetables in a greased casserole dish and pour the egg milk over them. Roll up the ham and press it into the casserole. Sprinkle cheese over it and bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for approx. 30 minutes until golden brown. Garnish with remaining marjoram before serving

Nutrition Facts

KCAL
420 kcal
CARBS
20 g
FATS
24 g
PROTEINS
27 g