Fried Maultaschen with young spinach and wild garlic cream cheese cream
- 800 g young spinach
- 1 onion
- 5 (approx. 9 g) large leaves of wild garlic
- 2 packs (300 g each; 6 pieces each) Swabian Maultaschen (refrigerated shelf)
- Salt
- 2-3 EL Butter
- pepper
- 100 g double cream cheese
- 200 g whipped cream
25 minutes
light
- 1.
- Wash the spinach, sort it, drain it. Peel the onion and cut into wedges. Wash the wild garlic, cut into fine strips. Let the Maultaschen steep in slightly boiling salted water for about 5 minutes.
- 2.
- Meanwhile, melt 1 tablespoon of butter in a pan. Sauté the onion in it. Add the spinach and let it collapse. Season with salt and pepper. Drain the Maultaschen and fry them in 1-2 tablespoons of hot butter over high heat for about 2 minutes, remove.
- 3.
- Mix the cream cheese and cream in the frying fat, add the wild garlic and heat. Season to taste with salt and pepper. Arrange the spinach, ravioli and sauce on plates.
1 person approx:
- 660 kcal
- 2770 kJ
- 22 g protein
- 43 g fat
- 43 g carbohydrates
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