Maultaschen – Swabian Ravioli

In the south west of Germany they make a very special Ravioli type noodle dish, called Maultaschen. It is filled with an mix of spinach and meat. And it is bigger than a normal ravioli.

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So to make them we need a noodle dough and a filling.

For the dough:

500gr all purpose flour
4 Eggs

Put the flour on a clean surface. Make a little mold in the middle of it and place the eggs in there. mix from the inside till a very hard and elastic dough has been formed. Take only as much flour in from the sides in your dough until it forms a smooth but stiff dough. The amount depends on the size of the eggs, the humidity in the flour and the flour type. So be not worries if you have 50 g or more left over at the end.
Mixing takes about 10 to 15 minutes. And the best results you get by doing it with your hands.
Wrap it in cling wrap and let it rest for 1 hour.

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For the filling:
200g fresh spinach
salt
1 onion
3 slices of toast bread
100ml hot milk
50 g middle bacon
200g minced pork, chicken or turkey
2 eggs
Pepper
Nutmeg
Some Mace spice if you have.

fresh chopped herbs

Blanch the spinach for some minutes, take it out, let it cool down and press all water out.
Chop the onions and the bacon and fry in a pan until the onions just turn brown.
Place the bread in a bowl, with the milk, mix. Add all other ingredients and add the spices until it taste.

Now you need to cut the dough into 4 pieces and roll it out. I use a noodle machine.

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Place some of the filling on the dough and form a parcel out of it.

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Take some semolina to ensure they do not stick together.

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Simmer the Maultaschen in a broth for 7 minutes.

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Serve in a bowl or deep plate with a little bit of broth. Garnish with some onions that have been roasted for 3-4 minutes in butter and chopped parsley.

 

Maultaschen - Swabian Ravioli
Ingredients
For the dough:
  • 500gr all purpose flour
  • 4 Eggs
For the filling:
  • 200g fresh spinach
  • salt
  • 1 onion
  • 3 slices of toast bread
  • 100ml hot milk
  • 50 g middle bacon
  • 200g minced pork, chicken or turkey
  • 2 eggs
  • Pepper
  • Nutmeg
  • Some mace spice if you have
  • fresh chopped herbs
Instructions
  1. Put the flour on a clean surface. Make a little mold in the middle of it and place the eggs in there. mix from the inside till a very hard and elastic dough has been formed. Take only as much flour in from the sides in your dough until it forms a smooth but stiff dough. The amount depends on the size of the eggs, the humidity in the flour and the flour type. So be not worries if you have 50 g or more left over at the end.
  2. Mixing takes about 10 to 15 minutes. And the best results you get by doing it with your hands.
  3. Wrap it in cling wrap and let it rest for 1 hour.
For the Filling:
  1. Blanch the spinach for some minutes, take it out, let it cool down and press all water out.
  2. Chop the onions and the bacon and fry in a pan until the onions just turn brown.
  3. Place the bread in a bowl, with the milk, mix. Add all other ingredients and add the spices until it taste.
  4. Now you need to cut the dough into 4 pieces and roll it out. I use a noodle machine.
  5. Place some of the filling on the dough and form a parcel out of it.
  6. Take some semolina to ensure they do not stick together.
  7. Simmer the Maultaschen in a broth for 7 minutes.
  8. Serve in a bowl or deep plate with a little bit of broth.
  9. Garnish with some onions that have been roasted for 3-4 minutes in butter and chopped parsley.

 

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