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Maultaschen

Name: Maultaschen
Yield: 1 serving
Ingredients: 100 gm plain flour; 1 egg; Pinch of salt; 1 tbspn water; 100 gm pork mince; 30 gm frozen spinach, thawed and squeezed dry; 1 slice bread, soaked in milk and squeezed; ½ small onion, finely chopped; 1 tspn parsley, chopped; Pinch of nutmeg; Salt and pepper; 500 ml beef or vegetable stock, for serving

Swabian stuffed pasta parcels filled with meat, spinach and herbs — like a German ravioli.

20 min

Prep

35 min

Cook

Involved

Difficulty

Ingredients

Steps

Ingredients

Servings

100 gm plain flour
1 egg
Pinch of salt
1 tbspn water
100 gm pork mince
30 gm frozen spinach, thawed and squeezed dry
1 slice bread, soaked in milk and squeezed
½ small onion, finely chopped
1 tspn parsley, chopped
Pinch of nutmeg
Salt and pepper
500 ml beef or vegetable stock, for serving

Method

1
Make the pasta dough: mix the flour, egg, salt and water. Knead for until smooth. Rest for .
2
Make the filling: mix the mince, spinach, bread, onion, parsley, nutmeg, salt and pepper.
3
Roll the dough out very thinly on a floured surface into a large rectangle.
4
Place small spoonfuls of filling at intervals along the dough. Fold over and press around each mound to seal, then cut into individual parcels.
5
Bring a large pan of salted water to the boil. Cook the maultaschen for .
6
Serve in hot beef stock as a soup, or drain and fry in butter until golden on each side.

Notes

Legend says these were invented by monks to hide meat inside pasta during Lent.
Can be served in broth (Suppe) or fried in butter (geschmälzt) — both ways are traditional.
Freeze uncooked on a tray, then bag up. Cook from frozen in boiling water.