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

Hey everyone, it’s Jim, welcome to our recipe page. Today, we’re going to prepare a special dish, schwäbisch maultaschen (big, fat german "ravioli"). It is one of my favorites. This time, I will make it a bit unique. This will be really delicious.

Schwäbisch Maultaschen (Big, Fat German "Ravioli") is one of the most well liked of recent trending foods on earth. It is appreciated by millions every day. It’s easy, it’s fast, it tastes delicious. They are fine and they look fantastic. Schwäbisch Maultaschen (Big, Fat German "Ravioli") is something which I have loved my entire life.

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To begin with this recipe, we have to first prepare a few components. You can cook schwäbisch maultaschen (big, fat german "ravioli") using 16 ingredients and 15 steps. Here is how you can achieve that.

The ingredients needed to make Schwäbisch Maultaschen (Big, Fat German "Ravioli"):
  1. Prepare noodle dough -
  2. Get 250 g Flour (2 cups)
  3. Get 2 Eggs
  4. Prepare 4-6 Tbsp water
  5. Make ready 1/2 tsp Salt
  6. Prepare filling -
  7. Make ready 150 g Ground beef or pork/beef mix
  8. Make ready 1 bunch Fresh spinach (around 150-170g)
  9. Take 1 Egg
  10. Get 3/4 cup Breadcrumbs
  11. Make ready 1 medium onion, finely minced
  12. Take to taste Salt & pepper
  13. Take 1/2-1 tsp Nutmeg
  14. Get other -
  15. Get 2 liters Chicken or other soup broth
  16. Get Parsley, to garnish

Take the dough and roll out rectangular pieces, as thin as possible. 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. Use a blender to mix spinach, the onion, ground meat, breadcrumbs, salt, pepper and nutmeg.

Steps to make Schwäbisch Maultaschen (Big, Fat German "Ravioli"):
  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.

Schwäbische Maultaschen mit dem Tupperware Big Snack selbst gemacht. Try this basic recipe for traditional German maultaschen dumplings and serve them in broth, like wonton soup, or browned in butter.. Maultaschen are a lot like ravioli but bigger; they're usually palm-sized, square pockets of pasta dough crimped at the edges. From there, the preparations are endless. Egal ob Maultaschen, Spätzle oder Schupfnudeln: Entdecken Sie die schwäbischen Spezialitäten des Marktführers!

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