Maultaschen | ChefsOpinion

Cannellini Beans & Ravioli, Gratinated In Chilli/Tomato Cream

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Traditionally, in Southern Germany (Swabia and Bavaria), we serve our classic Ravioli (Maultaschen) in beef broth, with potato salad on the side. Then, if there are leftovers, we saute them the next day in butter with onions and eggs, accompanied by leaf salad.
Since I moved back to Germany, I have Maultaschen three to four times a month. They are easy to prepare at home and even available frozen in most supermarkets, nowadays the majority of brands a VERY good quality. ( I usually make my own, since I love a bit of veal liver in my stuffing – the ones on these pages are homemade). Alas, I buy them just as often ready made. 🙂
This time, when I was ready to reheat or saute the leftover Maultaschen from the previous day, I did not feel to go with the usual suspect of a recipe, so I came up with this wonderful variation. It is so good and delicious that it is now one of my standard recipe for leftover Maultaschen (and other types of ravioli)
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Bon Appétit ! Life is Good !
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Click here for All About Maultaschen
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Cannellini Beans & Ravioli, Gratinated In Chilli/Tomato Cream

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures :
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: saute 1 ea large,juliennednion in 4 oz salted butter until translucent

: add 1 tsp garlic paste, saute 1 minute

: add 2 tblsp tomatopaste, saute another minute

: add 1 1/2 cup heavy cream, kosher salt and sriracha sauce to taste

: simmer until sauce has nape texture

: add 12 oz cooked cannellini beans

: simmer another minute, check/adjust seasoning

: cut 4 ea ravioli/maultaschen into thick slices

: spread the sliced ravioli/maultaschen slices atop the beans, sprinkle with freshly-grated Parmigiano Reggiano

: drizzle with 2 tblsp EVO, gratinate until golden brown, ca 20 minutes at 360 F ; serves 2 – 4 main course

: Cannellini Beans & Ravioli, Gratinated In Chilli/Tomato Cream

: Cannellini Beans & Ravioli, Gratinated In Chilli/Tomato Cream

: Cannellini Beans & Ravioli, Gratinated In Chilli/Tomato Cream

: Cannellini Beans & Ravioli, Gratinated In Chilli/Tomato Cream

: Cannellini Beans & Ravioli, Gratinated In Chilli/Tomato Cream

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Ravioli, Dumplings, Maultaschen, Pierogi or whatever you call your little pasta pockets filled with a savory filling – if there are leftovers, what will be the best way to make a meal out of them ? I say, saute them with eggs and voila ! – a whole new, different, beautiful dish which, when properly prepared, will be as good as the first incarnation of your little pockets of deliciousness 🙂
So, while I would usually make this dish with leftover dumplings, today I did not even wait to have leftovers. Instead, I sautéed them right after they came out of the boiling water with some eggs, chili oil, chili flakes and cilantro and bingo ! What a great dish – perfect texture, taste and presentation
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Bon Appetit ! Life is Good !
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