Swabian Ravioli with Lamb Ragout in Chanterelle Cream

Knead a dough from curd, eggs, flour, oil, salt and water.

Wrap the dough in cling film and let it rest for a while. Clean the mushrooms.

For the filling, fry the pine nuts in a frying pan and cut the sage into thin strips. Fry the garlic with the minced meat in a frying pan with oil. Season with sage, salt and pepper and season with a little lemon juice. Remove the frying pan from the stove and stir in the pine nuts and Parmesan cheese.

Roll out the pasta dough thinly and cut into rectangles. Put the minced meat mixture on each right side of the rectangles form. Moisten the edges of the dough with a little water, fold the left side over the filling and press the dough firmly until smooth. In a saucepan with lightly simmering salted water, cook the Maultaschen until tender.

In the meantime, sauté the onion in a frying pan with oil, add the chanterelles and sauté. Season with chili and salt, extinguish with cognac and add whipped cream. Briefly lightly bubble the chanterelle whipped cream.

Remove the Maultaschen from the water, drain and arrange on plates. Pour the chanterelle cream over them and garnish with sage leaves.

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