French-style baked Maultaschen (filled pasta pockets) with ratatouille vegetables
When southern German tradition meets Provençal vegetable cuisine, the result is a baked dish that works perfectly for everyday meals. The classic Swabian Maultasche (filled pasta pocket) naturally comes with a hearty filling and a satisfying pasta dough.
- 1 Aubergine
- 1 Zucchini
- 1 Paprika
- 1 onion
- 2 cloves of garlic
- 2 tablespoons vinegar
- 2 tbsp olive oil
- Salt
- Pfeffer
- 700 ml passata (strained tomatoes)
- 2 packs of Maultaschen (Swabian ravioli)
- 2 tbsp Italian herbs
- 200 g More
- Preheat the oven to 200 °C (top and bottom heat) and prepare a casserole dish.
- Wash and trim the eggplant, zucchini, and bell peppers, then cut them into bite-sized cubes. Peel the onion and garlic cloves and chop them finely.
- Place the prepared vegetables in the casserole dish along with vinegar, oil, salt and pepper, and bake for 20 minutes.
- Add passata, sliced Maultaschen (Swabian ravioli), and Italian herbs. Stir everything together and sprinkle with crumbled feta cheese.
- Increase the heat to 200 °C fan-assisted and bake for another 10-15 minutes.
- Season with salt and pepper and enjoy your delicious casserole.
Recipe for Ratatouille and Maultaschen Casserole
The base of this casserole is typical southern French vegetables. Zucchini, eggplant, and bell peppers are cut into bite-sized pieces along with onions and garlic. To prevent the vegetables from becoming watery in the oven and to allow their flavors to fully develop, it's worth briefly searing the eggplant cubes in a pan beforehand. This gives them a soft texture and a light roasted aroma. Passata and a generous sprinkle of Italian herbs then combine the vegetables into a smooth sauce.
You can choose the filling for the dumplings entirely according to your own taste. Whether you opt for the traditional version with meat filling or prefer a vegetarian filling with spinach and ricotta is up to you. The dumplings are cut into thick slices or arranged whole on the bed of vegetables. The feta cheese provides the golden-brown crust. Simply crumble the cheese coarsely with your fingers and distribute it evenly over the dish.
In the hot oven, the different layers finally meld together to form a harmonious ratatouille and ravioli casserole. The heat ensures that the tomato sauce reduces slightly and the vegetables soften without overcooking. At the same time, the feta cheese develops a light golden-brown crust. When you take the casserole out of the oven, let it rest for a few minutes before slicing.
Especially now, in the cooler months, there's little better than a hearty casserole. Be sure to try this vegan fish stick casserole, a pumpkin and orzo casserole with halloumi, or a croque monsieur casserole. It's always good to try something new in your casserole dish!
