german ravioli

Maultaschen - also known as German Stuffed Pasta - are definitely worth the effort. These mouthwatering &quot;mouth bags&quot; filled with ground meat, spinach, and onion are served in a hot broth or fried in butter and served with fried onions!

Maultaschen

all-purpose flour

eggs

salt

water (lukewarm)

spinach

pork

beef

bun (stale; alternatively 3 tablespoons bread crumbs, unseasoned)

parsley (chopped)

yellow onion

pepper

nutmeg

First, make the pasta dough (alternatively you can buy pre-made pasta dough). For that, mix the flour, eggs, salt, oil, and water first using the spiral dough hooks of your electric mixer. Then - towards the end when the dough is better mixed - use your hands. Keep kneading with your hands until the dough has an elastic consistency. Then form it into a ball and set it back into the bowl. Cover the bowl with a dishtowel and set it aside.

Now, it's time for the filling. If you're using a stale bun for the bread component, soak it in water for a few minutes until soft. You might have to place something onto the bun so it stays underwater. Squeeze out the excess water and set it aside.

Finely chop the onion and sauté it in a frying pan in one teaspoon of oil until translucent. Remove the pan from the heat and let the onions cool slightly.

Wash the spinach, then boil it for 2-3 minutes in a pot of water. Remove it from the pot and run the spinach under cold water. Squeeze out the water, then chop the spinach into small pieces.

In a large mixing bowl, combine the ground pork, ground beef, chopped spinach, eggs, chopped parsley, and sautéd onion. Also, rip the soaked bun into small pieces and add it - or add the breadcrumbs. Finally, add salt, pepper, and nutmeg and mix everything together using your clean hands. If the mixture is overly wet, add a few more breadcrumbs. When you're happy with the consistency, place the bowl with the meat mixture in the fridge.

Now it's time to roll out the pasta dough. You can either do that by using a pasta maker or rolling it out by hand using a rolling pin and lots of flour. To make it easier, separate the dough into two parts of equal size. Use one half and briefly knead it with your hands. Then add flour to your countertop and roll it out until it is approximately 30 inches by 9 inches in size and quite thin. This might take a while - add more flour as needed.

Thinly spread half of the meat mixture onto the rolled out pasta dough, leaving at least 1 inch of space at the top, bottom and sides.  Now fold the long bottom part over, just under halfway, and press down. Now tuck in the left and right edges. Fold the long bottom part over again and press down again. Brush some water onto the top edge without meat and flip it over to &quot;seal the dough&quot;.

Now use the handle of a wooden spoon and firmly press down approximately every 2.5 inches. Then cut the dough along these pressed lines using a pizza cutter or sharp knife. Press down along the edges of the small Maultaschen again, if necessary. However, you don't need to worry if some of them don't close - the filling shouldn't spill out during boiling if you are gentle. Repeat the same steps with the second half of the pasta dough and the meat mixture.

Bring a large pot with salted water to a boil and reduce the heat to medium-low once boiling so that the water is just simmering. Add the first batch of Maultaschen to the pot (don't add too many, they need enough space to float to the top) and let them sit in the hot water for approximately 15-20 minutes until done. Gently run a wooden spoon along the bottom of the pot every once in a while to make sure no Maultaschen are sticking to the bottom. When they rise to the top, you know they are (almost) done. Let them sit in the hot water for a couple more minutes, then remove the Maultaschen with a straining spoon.

Serve the Maultaschen in hot vegetable or beef broth (just place the Maultaschen on a deep plate, pour a little hot broth over them) or fry them in some butter and serve with &quot;melted&quot; onions (onions that are gently fried in butter with some water added every once in a while until the onions are nicely golden brown).

Wonton wrappers if you're lazy like me
I'm from Schwabenland between Stuttgart and Ulm...

I remember eating this in Germany when we lived there.  I love this dish and am so glad to find the recipe.  My mouth is already watering! Thank you!

Maultaschen, German ravioli, are a staple of Swabian cuisine. These filled noodles can be served in a broth or fried.

Homemade Maultaschen - German Ravioli

flour

tbsp oil

bread roll

tbsp butter (or oil)

spinach ((or substitute with defrosted frozen spinach))

onion

garlic

oz bratwurst meat

1/5 lb ground beef

marjoram

tsp pepper

parsley

beef broth

Add the flour and salt onto a clean work surface and shape it into a pile. Use a spoon or hands to create a well in the center and crack the eggs into it. Add the oil to the eggs.

Using a fork, beat the eggs and oil to gradually incorporate a little flour at a time. Once the egg mixture becomes dense enough, begin to knead the dough by hand. If the mixture is too moist, add a little more flour; if it&#39;s too dry, add a teaspoon of water.

Knead the dough until smooth and elastic. Then wrap it in clingfilm and refrigerate for at least 30 minutes to allow the gluten to develop.

Make the Pasta Dough

Soak the bread roll in warm water until soft, then squeeze out excess water. Blanch the spinach in hot water for about two minutes, then drain.

Peel and finely chop the onion and garlic. Heat 1 tablespoon of butter in a pan, then fry until onion and garlic are translucent. Set aside to cool.

In a large bowl, combine the ground meat, sausage meat, soaked bread pulp, spinach, onion, garlic, marjoram, salt, pepper, parsley, nutmeg, and two eggs.  Mix with your hands until everything is well combined.

Prepare the Filling

Using a rolling pin, roll out the dough to about 3mm (or use a pasta maker if available). Cut the dough into 15cm squares using a sharp knife.

Add a generous tablespoon of filling in the center of each square, then fold it over to create a pocket. Press the edges of the pocket with a fork to seal and create a decorative pattern.

Assemble the Maultaschen

Bring beef broth to a boil in a large pot, then reduce the heat to a simmer.

Carefully place the Maultaschen into the simmering broth and cook for about 10 minutes.

Serve immediately in the broth with chopped spring (green) onions, or fry the Maultaschen on all sides until golden. They also taste great served with fried onions.

Cook the Maultaschen

This is delicious!!  Easy to make and so tasty

These were amazing. I made my dough in my bread maker and omitted the parsley from the filling as I had none. I highly recommend them  and will definitely add this to my favourites list. Thank you for posting this

I am thrilled to see this recipe for Maultaschen! This is a family favorite that I have never been able to recreate. The spices make a difference, and I also regrind the meat for a less coarse texture. We love it in a Suppe, and fried in a little butter with extra onion and a little garlic. Heaven!

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