Mini-Maultaschen in Käse-Sahne-Soße

1.	Heat plenty of water in a kettle. Divide the broccoli into bite-sized florets. Halve the onion, peel it, and cut it into thin strips.
2.	Fill a large pot with hot water, add salt, and cook the broccoli for 3-4 minutes. Then drain through a sieve and set aside. You'll need the pot again.
3.	Roast pumpkin seeds in a large pan for 2-3 minutes without any added fat, until fragrant. Remove the pumpkin seeds from the pan and set aside.
4.	Heat 1 tbsp [1.5 tbsp \| 2 tbsp] oil* in a large frying pan over medium heat. Fry the Maultaschen, onion strips, and bacon strips together for 6–8 minutes, until the Maultaschen are lightly browned and the onions are soft enough.
5.	In a saucepan, bring the cooking cream, 50 ml [75 ml \| 100 ml] water, and chicken stock powder to a boil. Remove the pan from the heat. Add the mountain cheese and grated hard cheese and whisk until all the cheese is melted into the cream. Season with salt and pepper*. Tip: You may need to briefly reheat the sauce.
6.	Add the cooked broccoli to the pot with the cheese sauce and mix gently. Divide the mini Maultaschen (Swabian ravioli) among plates, arrange the broccoli and cheese sauce on top. Sprinkle with pumpkin seeds and enjoy. Bon appétit!

	800g Mini-Maultaschen mit Fleisch
	160g Bacon (Streifen)
	400g Kochsahne
	40g geriebener Hartkäse
	100ml Hühnerbrühe
	2 Stück Rote Zwiebel
	100g Bergjausenkäse
	1 Stück Brokkoli
	20g Kürbiskerne