• Maultaschen
    Maultaschen
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Maultaschen

Legend has it that a resourceful monk at the Maulbronn monastery did not want to refrain from enjoying meat during the fasting period. Therefore he simply mixed the meat with a spinach and vegetable mixture and wrapped it in noodle dough for the purpose of hiding it from God: This is how the nickname "Herrgottsbescheißerle" (God cheater) was born. The Maulbronn ravioli became popular and were replicated by the country’s housewives in various versions: "Maulbronn Ravioli “became the "Ravioli“ that were traditionally served on Maundy Thursday.

Whether fried in lard with onions, boiled in broth, or roasted with an egg – this Swabian specialty is so scrumptious that it appears in numerous combinations on the menus. The classic ravioli contains spinach, tartar, onions and herbs amongst other things, but vegetarian varieties or gourmet treats like lox ravioli are popular as well.

Recipe for Swabian Maultaschen

For the pasta dough:

  • 150 g flour
  • 150 g coarse-ground flour
  • 3 eggs
  • 2 tbsp vegetable oil

For the filling:

  • 170 g minced pork
  • 160 g minced beef
  • 170 g belly of pork
  • 50 g smoked Schinkenwurst (ham sausage)
  • 100 g white bread
  • 190 g onion
  • 180 g spinach
  • 180 g parsley
  • 20 g leek
  • 30 g liquid whole egg
  • 15 g salt
  • "Linde" seasoning mix (secret ingredient)


Step 1:
Knead the pasta ingredients firmly to form a smooth dough, wrap in cling film and leave to rest in the fridge for at least half an hour (vacuum-pack if possible, this relaxes the dough more quickly).

Step 2:
Peel, chop and gently fry the onion. Clean and wash the parsley, spinach and leek. Soak the white bread. Mince the meat, spinach, Schinkenwurst (ham sausage), white bread, onion, parsley and leek. Add the seasonings and liquid whole egg and mix thoroughly. Adjust seasoning to taste.

Step 3: Roll out the pasta dough thinly and brush with a little egg. Put the filling into a pastry bag and make small heaps along one side of the dough. Fold over the other half of dough and divide off the Maultaschen using a round-handled spoon to press the dough together. Cut the Maultaschen into separate pockets and cook in boiling water.