• 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
Ingredients (for 6 - 8 persons):

  • 400 g of flour
  • 4 eggs, salt
  • 350 g of mixed ground meats
  • 200 g of veal bratwurst mixture
  • 250 g of spinach
  • 1 bundle of parsley
  • 2 eggs, pepper, nutmeg, marjoram
  • 1 egg white, meat broth
  • 4 onions, 50 g of butter
  • 100 g of diced, smoked bacon

Prepare a noodle dough by kneading flour, 2 eggs, a pinch of salt and 8 Tbs. of water and roll out thinly. Mix together ground meat, brat, chopped parsley and the two remaining eggs. Blanch spinach, drain, chop coarsely and add to the meat mixture. Season with salt, pepper, marjoram and nutmeg. Braise diced, smoked bacon and add to mixture.

Cut dough into approx. 15 cm squares; spread a liberal amount of filling on them. Brush edges of dough with egg white; fold squares over to form triangles, secure edges tightly. (Today it is also common to prepare rows of dough, roll the filling into those and cut off square ravioli that are open on both sides).

Simmer the ravioli in hot meat broth for approx. 10 minutes (do not boil).