Schwäbische Maultaschen
Background and History
Schwäbische Maultaschen, also known as "Swabian ravioli," hail from the Swabia region in Germany. Often referred to as the "German ravioli," these filled pasta dumplings are rich in flavor and tradition. The origin story suggests that Maultaschen were created by monks attempting to conceal meat during Lent, earning them the nickname "Herrgottsbescheißerle," meaning "little god-cheaters." The dish has evolved into a beloved staple across Germany, enjoyed both at home and in traditional restaurants.
Ingredients
Pasta Dough
Filling
- Ground pork - 250g
- Minced beef - 250g
- Spinach - 300g
- Onion - 1 large
- Stale bread - 2 slices
- Egg - 1
- Milk - 100ml
- Parsley - 2 tbsp, chopped
- Nutmeg - a pinch
- Pepper - to taste
- Salt - to taste
Broth
- Beef broth or vegetable broth - 1 liter
Preparation
Pasta Dough
Start by preparing the dough. Place the flour and salt in a bowl, creating a well in the center. Crack the eggs into the well and add the water. Mix with a fork until the dough starts to come together. Knead for about 10 minutes until smooth. Wrap in cling film and let it rest for 30 minutes.
Filling
Meanwhile, boil the spinach in salted water until wilted, drain, and press excess water out. In a large bowl, combine the ground pork, minced beef, and squeezed spinach. Soak the stale bread in milk, then crumble it into the meat mixture. Finely chop the onion and sauté until golden, then add it to the mixture. Incorporate the egg, parsley, a pinch of nutmeg, salt, and pepper.
Assembling the Maultaschen
Roll out the dough on a floured surface to a thin sheet. Cut into squares of about 10-12 cm. Place a spoonful of filling onto each square, fold over into a rectangle, and press the edges to seal, using a fork to crimp the edges for an extra seal.
Cooking Process
Bring the broth to a simmer. Add the Maultaschen gently, ensuring they do not stick to one another. Cook for about 10-15 minutes. Refer to the cooking timer to manage cooking times accurately.
Enjoying Schwäbische Maultaschen
Serve Maultaschen hot in a bowl with the broth. Some prefer to pan-fry post-boiling, adding a crispy texture. Traditionally enjoyed with a fresh green salad or potato salad on the side, Maultaschen can be seasoned with more pepper or parsley before serving. For a complete Swabian culinary experience, enjoy with a glass of local dry white wine or beer.