Recipe of Delicious Schwäbisch Maultaschen (Big, Fat German "Ravioli")

Hey everyone, welcome to our recipe page. Today I will show you a way to prepare a distinctive dish, Schwäbisch Maultaschen (Big, Fat German "Ravioli"). This is one of my favourite food recipe, this time i will make it a little bit tasty. This is gonna really delicious.

Schwäbisch Maultaschen (Big, Fat German "Ravioli") Recipe. The finished parcels should be roughly the size of raviolis but they'll end up slightly bigger - it's up to you how your prefer them. Maultaschen can be served as a starter, like Polish pierogi, in a clear meat broth, or bouillon.

You can have Schwäbisch Maultaschen (Big, Fat German "Ravioli") using 16 ingredients and 15 steps. Here is how you achieve that.

Ingredients of Schwäbisch Maultaschen (Big, Fat German "Ravioli")

1. It’s of noodle dough -.
2. You need of Flour (2 cups).
3. Make ready of Eggs.
4. Prepare of water.
5. It’s of Salt.
6. It’s of filling -.
7. Prepare of Ground beef or pork/beef mix.
8. Make ready of Fresh spinach (around 150-170g).
9. Make ready of Egg.
10. Take of Breadcrumbs.
11. Prepare of medium onion, finely minced.
12. You need of Salt & pepper.
13. Make ready of Nutmeg.
14. Make ready of other -.
15. Make ready of Chicken or other soup broth.
16. Take of Parsley, to garnish.

It can translate as "mouth bags" or "feedbags." But there's an even more striking nickname for these ravioli-like pouches stuffed with minced and smoked meats, mushrooms, onions, parsley, and breadcrumbs.In the Swabian region of southern Germany.We had dinner with Maultaschen: these are typical German big ravioli stuffed with spinaches, cheese, mozzarella, tomatoes or with minced meat.Um die Entstehung der schwäbischen Maultasche ranken sich viele Legenden.

Schwäbisch Maultaschen (Big, Fat German "Ravioli") step by step

1. DOUGH: Combine flour with 2 eggs, 1/2 tsp salt and 4-6 Tbsp water in a bowl. Mix until dough comes together. Remove from bowl and knead on a floured surface until smooth. Wrap and let rest for 30 minutes..
2. FILLING: While the dough is resting, boil spinach for 1-2 minutes. Drain and dunk in very cold water. Squeeze out excess water and finely chop or process in a blender. (You can use the equivalent amount of frozen spinach as well)..
3. Mix the spinach, meat, minced onion, bread crumbs, egg, nutmeg and salt & pepper together so everything is well blended..
4. METHOD 1 (Ravioli Style): Flour a working surface to roll out dough. Roll out thin into a large rectangle. Cut into smaller rectangles about 6 x 12 cm (2.5 x 5 in) with a knife or pie cutter..
5. Place a tablespoon of the filling on each dough rectangle, slightly off center. Fold over the dough and seal the pocket by pressing down around the meat filling..
6. Place on a floured tray or plate until all maultaschen are finished..
7. METHOD 2 (Rolled Maultaschen): This method is the easiest and fastest. Roll out the dough into one big rectangle (you might want to split the dough in half so it's more manageable) and spread the filling out evenly..
8. Roll up into a long roll. Seal the end with a little water..
9. Cut diagonally into thick pieces. The filling will be exposed but it will stay put when cooking if rolled up tightly..
10. METHOD 3 (Hybrid): Roll out the dough into one big rectangle and spread the filling out evenly, leave some space open on one side..
11. Fold into three, sealing the edge of the fold with a little water. Form square pockets by pressing down along the roll with the round handle of a wooden spoon. This will create a seal between each maultaschen..
12. Cut the pressed area with a knife or pasta cutter..
13. TO COOK: Bring the soup to a boil. Add the maultaschen and turn down to a simmer..
14. Simmer for 12-15 minutes. You can add a few veggies in the soup too if you like, though the 'classic' way is to just enjoy in the broth..
15. Dish out into shallow bowls and pour over some broth (it doesn't have to be a lot, because you want to be able to cut the maultaschen). Garnish with chopped parsley..

Maultaschen are pockets of noodle dough similar to ravioli that are stuffed with various fillings such as spinach, meat or cheese.This recipe is from the Baden-Wuerttemberg region of Germany.The name maultaschen is distinctive enough.

Eine besagt, dass die Zisterziensermönche des Klosters Maulbronn, daher auch der Name Maultasche, in der Fastenzeit nicht auf Fleisch verzichten wollten.Crispy roasted Vegan Ravioli Pockets (German Maultaschen) are filled with a creamy cheesy potato, spinach & pea filling.Instead of cutting out small Pasta Squares, I keep this recipe simple by folding them like German Maultaschen.To begin with, roll out the dough into a long.Ein Schwabenklassiker, den du leicht selber machen kannst: Maultaschen!