We made Maultaschen in Pink today, vegetarian style. One with great flavored chanterelle, porcini and redcap mushrooms from the market, mixed with spinach and cheese. The other with hokaido pumpkin, a bit of chilli and tarrogon, also mixed with spinach and cheese. Even though the form of this German style ravioli isn't quiet perfect, it just was wonderful. We cooked the Maultaschen in a vegetable broth and topped them with goat cheese and galzed onions. Bravo!
For dessert it had to be chocolate pudding - from scratch of course! Topped with whipped cream and perfect for getting into the fall season.