What are Maultaschen?

Maultaschen are German-style ravioli that are commonly stuffed with a meat and spinach filling but have been known to have other fillings, including sweet fillings like apple and cinnamon.

Where are Maultaschen from?

They are from the Swabian region of Germany.

Traditional German Maultaschen Recipe

Name: Traditional German Maultaschen Recipe
Prep time: 1 h 5 min
Cook time: 25 min
Total time: 1 h 30 min
Cuisine: German
Ingredients: 2 cups flour; 4 eggs, divided (3 for the dough and 1 for egg wash); 1 teaspoon salt; 1 tablespoon olive oil; 3 strips of bacon, cooked and chopped; ¼ pound ground beef; ½ teaspoon nutmeg; ½ teaspoon dried parsley; ½ medium onion, diced; 2 ½ ounces fresh spinach; 2 tablespoons heavy cream; 2 tablespoons Italian-style breadcrumbs; ½ teaspoon salt, or to taste; ¼ teaspoon black pepper, or to taste; 6 cups broth or stock, such as homemade chicken stock; 3 green onions, chopped

Description

Maultaschen are German pasta pockets filled with a savory meat-and-spinach mixture. Serve them with melted butter or in a bowl of warm broth for a comforting Swabian meal.

Ingredients

Units Scale

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
1/4 pound ground burger
1/2 teaspoon nutmeg
1/2 teaspoon dried parsley
1/2 medium onion, diced
2 1/2 ounces spinach
2 Tablespoons heavy cream
2 Tablespoons Italian style breadcrumbs
1/2 teaspoon salt, or to taste
1/4 pepper, or to taste

For Serving:

Six cups of any broth or stock. We used our homemade chicken stock.
3 green onions, chopped

Cook Mode Prevent your screen from going dark

Instructions

Add the flour, 3 eggs, salt, and olive oil to a stand mixer. Reserve the remaining egg for the egg wash.
Mix with the dough hook, or knead by hand, for about 10 minutes, until smooth.
While the dough mixes, cook the bacon if it is not already cooked.
Bring a pot of water to a boil for the spinach.
Wrap the dough and refrigerate for 30 minutes.
Once the water is boiling, add the spinach.
Boil the spinach for 3 minutes.
Drain and rinse under cold water.
Once the spinach is cool, chop it.
In a large pan, brown the ground beef over medium-high heat.
When the beef is about halfway browned, add the onion and continue cooking.
When nearly done, add the spinach, breadcrumbs, nutmeg, parsley, bacon, and cream. Continue cooking until the ground beef reaches 160°F and everything is heated through.
Transfer the filling to a bowl and refrigerate until needed.
After the dough has chilled for 30 minutes, remove it from the refrigerator.
On a floured surface, roll out the dough as thin as possible, or use a pasta maker. Have patience; this may take some time if rolling by hand.
Once rolled, cut the dough into an even number of 3 × 5-inch rectangles.
Place a few tablespoons of filling in the center of one sheet, using enough to comfortably fill it without overstuffing.
Brush the edges with egg wash and place a second sheet on top.
Use a fork to crimp the edges, then set aside.
Repeat with the remaining dough and filling. You should have about 6 Maultaschen.
Bring a large pot of water to a gentle boil.
Add the Maultaschen and cook for 10 minutes.
Meanwhile, warm the broth or stock.
Using a slotted spoon, transfer the Maultaschen to bowls and add the warm broth or stock.
Top with green onions and serve.

Notes

If rolling your own pasta, use a pasta maker or make sure to roll your dough thin.
Store-bought fresh pasta sheets or fresh lasagna sheets can be used instead of homemade dough.
Adjust the seasonings to your taste.