German Recipes: Maultaschen ( swabia large Ravioli )

Maultaschen ( Swabia Large Ravioli)

Maultasche is a traditional German dish that originated in the region of Swabia(Baden-Württemberg).
It is a pasta dough which encloses a filling traditionally consisting of minced meat, smoked meat, spinach, bread crumbs and onions and flavoured with various herbs and spices (pepper, parsley and nutmeg). Maultaschen are similar to the Italian ravioli but come in a square shaped or rectangular shaped and much larger in size.

Baca Juga

In 2009 it was nominated the regions speciality dish, the dish is so old it occeurs in recipe books dating back as for as the 1700. Now days there are many diverent filling you can use just like with the Ravioli so be creative.
Below i will give you the traditional recipe that is Swabia Favorite.

Serves: 6 to 8 people

Ingredients:

400 grams of flour

4 eggs, salt

350 grams of mixed ground meats

200 grams of veal bratwurst mixture or any other sausage meat

250 grams of spinach

1 bundle of parsley

2 eggs, pepper, nutmeg, marjoram

1 egg white, meat broth

4 onions, 50 g of butter

100 g of diced, smoked bacon

Step 1:

Make a pasta dough by kneading flour, 2 eggs, a pinch of salt and 8 Tablespoons of water and roll out thinly.

Step 2:

Mix together ground meat, brat or sausage meat, chopped parsley and the two remaining eggs. Blanch spinach, drain, chop coarsely and add to the meat mixture.
Season with salt, pepper, marjoram and nutmeg.

Step 3:

Braise diced, smoked bacon and add to mixture.

Step 4:

Cut dough into around 15 cm squares, spread a generous amount of filling on them.
Brush edges of dough with egg white.
Fold squares over to form triangles, secure edges tightly.

Step 4:

Simmer the ravioli in hot meat broth for approx. 10 minutes (do not boil).

Your Maultaschen are now finished and can be served with boiled or roasted vegetables or topped with a warm tomato or mushroom sauce or serve them in a soup broth.