Maultaschen with parsley sauce

AUTHOR
Reed Chan
DIFFICULTY
easy
RATING
4 2
COOK TIME
45 mins
TOTAL TIME
45 mins

Ingredients

Servings: 4
  • 100 g Flour
  • 1 Egg
  • 7-10 Tbsp Salt
  • 100 g Pfälzer liver sausage
  • 2 Federation Parsley
  • 1 Protein
  • 150 g Whipped cream
  • 2 Shallots
  • 3 TABLESPOONS Oil
  • 1/8 l Vegetable broth (instant)
  • 7-10 Tbsp Pepper
  • 2 Leek sticks (leek)
  • 250 g Carrots

Directions

  1. 1

    Knead flour, egg, salt and 1-2 tablespoons of cold water to a smooth dough and let it rest for a while. Press the liver sausage out of the skin. Wash parsley, dab dry, chop 1 bunch and stir into the liver sausage.

  2. 2

    Roll out the dough thinly to a size of 64 x 64 cm or turn it through a pasta machine. Mark squares (8 x 8 cm) on one half of the dough. Add 1 teaspoon of liver sausage to each square. Whisk the egg white and spread it on the edges of the squares.

  3. 3

    Fold over the other half of the dough and press it between the fillings. Roll out the Maultaschen with a dough wheel and cover and put aside. In the meantime, whip cream until stiff. Peel and finely dice shallots.

  4. 4

    Steam until translucent in 2 tablespoons of hot oil. Pour on the stock. Add whipped cream and the remaining parsley. Puree with a chopping stick. Season to taste with salt and pepper. Clean, wash and cut the leek into thin rings.

  5. 5

    Peel the carrots and cut them into thin sticks. Steam vegetables in remaining oil for about 5 minutes. Season with salt and pepper. Cook Maultaschen in boiling salted water for about 3 minutes, lift them out with a foam cellar and let them drain.

  6. 6

    Serve with vegetables and sauce.

Nutrition Facts

KCAL
410 kcal
CARBS
24 g
FATS
28 g
PROTEINS
13 g

Categories & Tags

Main DishesPasta