Maultaschen with Lamb Ragout in Chanterelle Cream

Prepare a pasta dough from the top ingredients. Cover and lie a little bit. In the meantime, chop the garlic, cut the sage into thin strips and lightly toast the pine nuts.

Heat oil in a frying pan, add garlic and minced meat and roast. Season with sage, pepper and salt, season with a little lemon juice. Remove from the heat. Add the Parmesan cheese and the toasted pine nuts.

Run the pasta dough through the pasta machine (roll out sheets) and cut narrow rectangles. Spread the filling evenly on one side of the rectangles. Moisten the edges with a little bit of water, fold them closed and press them smooth.

Boil water, add salt. Carefully slide the Maultaschen into the water (the water should only bubble gently).

Chop the onions into small cubes. Put oil in a frying pan. Add onions and chanterelles and fry. Season with chili and salt. Extinguish with cognac and add whipped cream. Simmer lightly.

Take the Maultaschen out of the water, drain and distribute evenly on plates. Pour chanterelle cream over them and garnish with sage leaves.

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