Prepare Maultaschen in boiling salted water according to package instructions. Mix yoghurt and lime juice, season with salt and pepper. Wash the salad, shake dry and tear apart. Wash, clean and quarter radishes.
Wash and clean spring onions and cut into fine rings.
Wash and clean the sugar snap peas, cut in half diagonally and cook in boiling salted water for about 4 minutes. Pour off, rinse with cold water, drain. Wash the chervil and shake dry. Mix salad, radishes, spring onions and mangetouts with the dressing.
Drain the Maultaschen and dab them dry. Heat oil in a pan and fry Maultaschen for about 4 minutes, turning them over. Arrange salad in a bowl, place Maultaschen on top and sprinkle with chervil.