Vegetarian Maultaschen
Delight in the comforting flavors of **Vegetarian Maultaschen**, a traditional Swabian specialty reimagined with a wholesome, plant-based filling. These homemade German dumplings feature tender, golden pasta dough encasing a rich and flavorful blend of spinach, sautéed mushrooms, and creamy ricotta cheese—perfectly seasoned with garlic, nutmeg, and fresh parsley. Simmered gently in savory vegetable broth, this recipe strikes the perfect balance between hearty and delicate. Whether served as a light soup or a main course, this dish is a satisfying way to explore the artistry of German cuisine. With just 45 minutes of prep time, you can create an elegant, vegetarian-friendly meal bursting with authentic taste and texture. Keywords: vegetarian maultaschen, German dumplings recipe, spinach and ricotta dumplings, homemade pasta, traditional Swabian cuisine.
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Recipe Information
Ingredients
- 400 grams All-purpose flour
- 4 large Eggs
- 1 teaspoon Salt
- 2 tablespoons Olive oil
- 400 grams Spinach
- 250 grams White button mushrooms
- 1 medium Onion
- 2 large Garlic cloves
- 200 grams Ricotta cheese
- 50 grams Parmesan cheese, grated
- 0.25 teaspoon Nutmeg, freshly grated
- 2 tablespoons Fresh parsley, chopped
- 0.5 teaspoon Black pepper
- 1 liter Vegetable broth
Instructions
In a large bowl, mix the flour and salt together. Make a well in the center, add 3 of the eggs and 1 tablespoon of olive oil. Knead until a smooth dough forms, cover it with plastic wrap, and let it rest for at least 30 minutes.
While the dough is resting, prepare the filling. Finely chop the onion and garlic. Roughly chop the mushrooms and spinach.
Heat the remaining tablespoon of olive oil in a large pan over medium heat. Sauté the onion and garlic until translucent. Add the mushrooms and cook until they release their moisture and the liquid has evaporated.
Add the spinach to the pan and cook until wilted. Allow the mixture to cool slightly, then transfer to a bowl.
To the bowl, add the ricotta, Parmesan, nutmeg, parsley, and black pepper. Mix the filling thoroughly.
Divide the dough into four equal parts. Roll each piece out into a thin sheet. Place small spoonfuls of the filling along one sheet, spacing them about 5 cm apart.
Beat the remaining egg and lightly brush the spaces between the fillings. Cover with another sheet of dough and press around each mound of filling to seal, ensuring there's no air trapped inside.
Use a pasta cutter or sharp knife to cut into individual dumplings. Repeat with the remaining dough and filling.
Bring the vegetable broth to a gentle simmer in a large pot. Carefully add the Maultaschen to the broth and cook for about 8 minutes until they float to the top.
Serve the Maultaschen in bowls with some of the broth, and enjoy this comforting dish!
Nutrition Facts
Calories |
3118 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 99.4 g | 127% | |
| Saturated Fat | 37.1 g | 186% | |
| Polyunsaturated Fat | 6.3 g | ||
| Cholesterol | 917 mg | 306% | |
| Sodium | 6534 mg | 284% | |
| Total Carbohydrate | 418.6 g | 152% | |
| Dietary Fiber | 34.8 g | 124% | |
| Total Sugars | 30.7 g | ||
| Protein | 149.0 g | 298% | |
| Vitamin D | 4.5 mcg | 23% | |
| Calcium | 2032 mg | 156% | |
| Iron | 35.1 mg | 195% | |
| Potassium | 6194 mg | 132% | |
*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.
