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Maultaschen in two bowls of soup.

Traditional German Maultaschen Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews
  • Author: Ben Myhre
  • Prep Time: 1 hour 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 1 hour 30 minutes
  • Yield: 6 Servings 1x
  • Category: Pasta
  • Method: Boil
  • Cuisine: German


Maultaschen is a delicious German dish. These ravioli-like pillows of awesomeness can be served plainly with butter or in a bowl of broth. Either way, they are delicious.


  • 2 cups flour
  • 3 eggs + 1 egg for egg wash
  • 1 teaspoon salt
  • 1 tablespoon olive oil

For Filling:

  • 3 strips of bacon, cooked and chopped
  • ¼ pound ground burger
  • ½ teaspoon nutmeg
  • ½ teaspoon dried parsley
  • ½ medium onion, diced
  • 2 ½ ounces spinach
  • 2 Tablespoons heavy cream
  • 2 Tablespoons Italian style breadcrumbs
  • ½ teaspoon salt, or to taste
  • ¼ pepper, or to taste

For Serving:


  1. Add dough ingredients (minus one egg for egg wash)  to stand mixer.
  2. Mix with dough hook (or by hand) for 10 minutes and until smooth
  3. Now would be a good time to cook the bacon if it isn’t already
  4. Also, fill a pot with water and place on high for cooking spinach
  5. Wrap and put dough in the fridge for 30 minutes
  6. Once water is boiling, add spinach
  7. Boil spinach for three minutes
  8. Drain and run cold water through.
  9. Once spinach is cooled, dice
  10. In a large pan, brown burger on medium-high heat.
  11. When about half done, add in onions and cook.
  12. When nearly done, add spinach, breadcrumbs, nutmeg, parsley, and cream to mixture and cook until everything is heated and the hamburger is done.
  13. Place in a bowl and put in the refrigerator.
  14. Once dough has been in the refrigerator for 30 minutes, remove.
  15. On a floured surface, roll out dough to be as thin as possible or use a pasta maker. Have patience. This may take some time if you are rolling out by hand.
  16. Once rolled, cut into an even number of 3-inch x 5-inch sheets
  17. Place a few tablespoons of filling in center of one sheet. Enough to comfortably fill this like a ravioli.
  18. Egg wash edges and place a second sheet over top.
  19. Use fork to crimp edges and set aside
  20. Repeat for all Maultaschen dough. You should have at least 6 Maultaschen.
  21. Bring large pot of water to gentle boil.
  22. Add Maultaschen and cook for 10 minutes
  23. Warm broth or stock
  24. Using slotted spoon, remove Maultaschen and place in a bowl of stock or broth
  25. Top with green onions and serve


  • If rolling your own pasta, use a pasta maker or make sure to roll your dough thin.
  • Don’t like some of the seasonings? Leave them out.