Low Sodium Maultaschen
Delight in the wholesome flavors of traditional German cuisine with a healthier twist in this Low Sodium Maultaschen recipe. These satisfying pasta pockets are made from scratch with a tender homemade dough and filled with a hearty mixture of sautéed spinach, ricotta cheese, onions, garlic, and a hint of nutmeg for a warm, aromatic touch. Designed to minimize sodium without sacrificing flavor, this recipe is perfect for those looking to enjoy comfort food with a mindful approach. With an easy-to-follow process that yields soft, pillowy dumplings, this dish pairs beautifully with a simple parsley garnish or a light broth for serving. Ideal for weeknight dinners or family gatherings, Low Sodium Maultaschen delivers an authentic, healthier spin on a beloved classic.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 500 grams All-purpose flour
- 4 large Eggs
- 60 ml Water
- 2 tablespoons Olive oil
- 300 grams Spinach
- 1 large Onion
- 1 medium Carrot
- 2 medium Garlic cloves
- 200 grams Ricotta cheese
- 0.5 teaspoon Nutmeg
- 0.25 teaspoon Black pepper
- 2 tablespoons Parsley, chopped
- 1 large Egg (for sealing)
Instructions
In a large bowl, mix together the flour and a pinch of nutmeg. Make a well in the center, and add 4 eggs, water, and olive oil. Mix until the dough comes together.
Knead the dough on a lightly floured surface for about 10 minutes until smooth and elastic. Wrap in plastic wrap and let it rest for 30 minutes.
For the filling, finely chop the onion and garlic. Grate the carrot.
Heat a skillet over medium heat, add a tablespoon of olive oil, and sauté the onion, garlic, and carrot until softened, about 5 minutes.
Add the spinach to the skillet and cook until wilted. Remove from heat and let cool.
In a bowl, combine the spinach mixture, ricotta cheese, nutmeg, black pepper, and parsley. Mix until well combined.
Divide the dough into four pieces. Roll each piece into a thin rectangle on a lightly floured surface.
Place spoonfuls of the filling along one half of each dough rectangle, leaving spaces between each filling mound.
Beat the remaining egg and brush it around each mound of filling.
Fold the dough over the filling and press down around edges to seal. Cut into individual pockets using a sharp knife or pastry cutter.
Bring a large pot of lightly salted water to a boil. Unfortunately, to keep this low-sodium, use minimal salt if any is necessary.
Cook the Maultaschen in small batches for about 8 minutes each or until they rise to the surface and are tender. Remove with a slotted spoon.
Serve the Maultaschen warm, garnished with extra chopped parsley if desired.
Nutrition Facts
Calories |
2932 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.5 g | 103% | |
| Saturated Fat | 26.9 g | 134% | |
| Polyunsaturated Fat | 3.1 g | ||
| Cholesterol | 1053 mg | 351% | |
| Sodium | 939 mg | 41% | |
| Total Carbohydrate | 432.4 g | 157% | |
| Dietary Fiber | 24.0 g | 86% | |
| Total Sugars | 15.5 g | ||
| Protein | 117.5 g | 235% | |
| Vitamin D | 5.1 mcg | 26% | |
| Calcium | 1333 mg | 103% | |
| Iron | 33.5 mg | 186% | |
| Potassium | 3412 mg | 73% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
