Maultaschen
Transport your taste buds to the heart of Swabian Germany with this traditional Maultaschen recipe, a cherished comfort food that's as delicious as it is satisfying. Often referred to as "German ravioli," Maultaschen features delicate homemade pasta dough lovingly wrapped around a flavorful filling of ground beef, fresh spinach, sautéed onions, and fragrant parsley—heightened with a hint of nutmeg for warmth. The pasta pockets are boiled to perfection and can be served in a rich broth for a cozy meal or pan-fried in butter for a crispy, golden twist. Perfect as an appetizer or a main dish, this recipe highlights the art of crafting from scratch while offering a wonderful way to use simple, wholesome ingredients. Whether you’re recreating a piece of Germany or discovering this classic for the first time, Maultaschen is sure to impress.
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Recipe Information
Ingredients
- 400 grams All-purpose flour
- 4 large Eggs
- 2 tablespoons Water
- 1 teaspoon Salt
- 200 grams Ground beef
- 200 grams Fresh spinach
- 1 medium Onion
- 2 tablespoons Fresh parsley
- 100 grams Stale bread
- 100 milliliters Milk
- 0.5 teaspoon Nutmeg
- 0.25 teaspoon Pepper
- 1 tablespoon Vegetable oil
Instructions
To make the pasta dough, place the flour in a large mixing bowl and create a well in the center.
Crack in 3 eggs, add water, and salt to the well. Using a fork, gradually mix the flour into the wet ingredients until a dough forms.
Knead the dough on a floured surface for about 10 minutes until smooth and elastic. Wrap in plastic wrap and let it rest for 30 minutes.
For the filling, start by soaking the stale bread in milk in a small bowl.
Finely chop the onion and fresh spinach.
In a skillet, heat the vegetable oil over medium heat and sauté the onion until translucent. Add the spinach and cook until wilted. Set aside to cool slightly.
In a large bowl, combine the ground beef, wilted spinach mixture, soaked bread (squeeze out excess milk), remaining egg, chopped parsley, nutmeg, pepper, and salt. Mix until well combined.
Roll out the pasta dough on a floured surface into a large, thin sheet, about 1/8 inch thick.
Cut the dough into large rectangles, approximately 10x12 cm.
Place a heaping tablespoon of filling in the center of each rectangle.
Fold the dough over the filling, sealing the edges with some water. Press down with a fork to seal tightly.
Bring a large pot of salted water to a boil. Cook the maultaschen in boiling water for about 8-10 minutes until they float to the top.
Remove with a slotted spoon and serve immediately in broth or pan-fry with a bit of butter until golden. Enjoy!
Nutrition Facts
Calories |
2805 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 82.8 g | 106% | |
| Saturated Fat | 27.0 g | 135% | |
| Polyunsaturated Fat | 8.5 g | ||
| Cholesterol | 891 mg | 297% | |
| Sodium | 3478 mg | 151% | |
| Total Carbohydrate | 384.0 g | 140% | |
| Dietary Fiber | 20.9 g | 75% | |
| Total Sugars | 18.8 g | ||
| Protein | 119.5 g | 239% | |
| Vitamin D | 5.5 mcg | 28% | |
| Calcium | 707 mg | 54% | |
| Iron | 36.7 mg | 204% | |
| Potassium | 1658 mg | 35% | |
*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.
