Homemade Maultaschen – German Ravioli Recipe

Introduction

Homemade Maultaschen are traditional German ravioli filled with a flavorful mixture of meats, spinach, and herbs. This dish combines tender pasta pockets with a savory filling, perfect for a comforting meal that feels both rustic and special.

Ingredients

• 300 g flour
• 2 eggs
• 1 tbsp oil
• 1 tsp salt
• 1 bread roll (a crusty roll or stale baguette)
• 1 tbsp butter (or oil)
• 200 g spinach (fresh or defrosted frozen)
• 1 onion
• 1 garlic clove
• 200 g bratwurst meat
• 150 g ground beef
• 150 g ground pork (or just beef or pork if preferred)
• 1 tsp marjoram
• 1 tsp salt
• 1/4 tsp pepper
• nutmeg (to taste)
• 1 tsp parsley (dried or fresh)
• 1.5 ml beef broth
• 2 eggs (for the filling)

Instructions

1. Step 1: On a clean work surface, combine the flour and salt, forming a pile. Create a well in the center and crack the eggs into it, adding the oil.
2. Step 2: Beat the eggs and oil with a fork, gradually incorporating flour until the mixture thickens. Knead the dough by hand until smooth and elastic, adding flour or water as needed.
3. Step 3: Wrap the dough in clingfilm and refrigerate for at least 30 minutes to develop gluten.
4. Step 4: Soak the bread roll in warm water until soft, then squeeze out excess water. Blanch the spinach in hot water for two minutes and drain well.
5. Step 5: Finely chop the onion and garlic. Heat butter in a pan and cook until translucent. Let cool.
6. Step 6: In a large bowl, combine the ground meats, bratwurst meat, soaked bread pulp, spinach, onion, garlic, marjoram, salt, pepper, parsley, nutmeg, and two eggs. Mix thoroughly by hand.
7. Step 7: Roll out the dough to about 3mm thickness or use a pasta maker. Cut into 15cm squares with a sharp knife.
8. Step 8: Place a generous tablespoon of filling in the center of each square. Fold over to form a pocket and press edges with a fork to seal and decorate.
9. Step 9: Bring beef broth to a boil and reduce to a simmer. Gently drop Maultaschen into the broth and cook for 10 minutes.
10. Step 10: Serve immediately in broth garnished with chopped spring onions, or fry on all sides until golden. They also pair wonderfully with fried onions.

Tips & Variations

• Use a mix of pork and beef for the traditional flavor, but feel free to use all beef or all pork if preferred.
• Fresh spinach offers a vibrant taste, but frozen spinach works well—just be sure to drain it properly.
• To add more depth, a pinch of nutmeg is essential in the filling; adjust to taste.
• For a richer pasta dough, substitute some oil with melted butter.

Storage

Store uncooked Maultaschen in an airtight container in the refrigerator for up to 2 days. Cooked Maultaschen can be refrigerated for 3-4 days and reheated gently in broth or pan-fried. You can also freeze uncooked Maultaschen on a tray until firm, then transfer to a sealed container and freeze for up to 2 months. Cook from frozen, adding a few extra minutes to cooking time.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, the dough can be made and refrigerated, wrapped tightly in clingfilm, for up to 24 hours before rolling out and filling.

What if I don’t have bratwurst meat?

You can substitute bratwurst meat with additional ground pork or beef seasoned with a little garlic and spices to mimic the flavor.

Homemade Maultaschen – German Ravioli Recipe

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4.9 from 97 reviews

Homemade Maultaschen are traditional German ravioli pockets filled with a flavorful mixture of ground meats, spinach, herbs, and spices enveloped in a tender pasta dough. These hearty dumplings are boiled in beef broth to perfection and can be served in the broth or pan-fried for a crispy finish, making them a comforting and authentic dish perfect for a satisfying meal.

• Author: Viktoria
• Prep Time: 40 minutes
• Cook Time: 15 minutes
• Total Time: 55 minutes
• Yield: 12–15 Maultaschen 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: German

Ingredients

Scale 1x2x3x

For the Pasta Dough

• 300 g flour
• 2 eggs
• 1 tbsp oil
• 1 tsp salt

For the Filling

• 1 bread roll (a crusty roll is traditional, or stale baguette)
• 1 tbsp butter (or oil)
• 200 g spinach (fresh or defrosted frozen)
• 1 onion
• 1 garlic clove
• 200 g bratwurst meat
• 150 g ground beef
• 150 g ground pork (or substitute with only beef or pork)
• 1 tsp marjoram
• 1 tsp salt
• 1/4 tsp black pepper
• Pinch of nutmeg
• 1 tsp parsley (dried or fresh)
• 2 eggs (for the filling)

For Cooking

• 1.5 ml beef broth

Instructions

1. Make the Pasta Dough: On a clean work surface, combine the flour and salt. Shape it into a mound and create a well in the center. Crack the eggs into the well and add the oil. Beat the eggs and oil with a fork, gradually incorporating flour to form a dough.
2. Knead the Dough: Once the mixture becomes dense enough, knead the dough by hand until smooth and elastic. Adjust the moisture if necessary by adding flour or water. Wrap the dough in clingfilm and refrigerate for at least 30 minutes to develop gluten.
3. Prepare the Filling: Soak the bread roll in warm water until soft, then squeeze out the excess water. Blanch the spinach in hot water for 2 minutes, then drain thoroughly.
4. Sauté Aromatics: Peel and finely chop the onion and garlic. Heat butter in a pan and fry until translucent. Set aside to cool.
5. Combine Filling Ingredients: In a large bowl, mix the ground beef, ground pork, bratwurst meat, soaked bread pulp, blanched spinach, sautéed onion and garlic, marjoram, salt, pepper, nutmeg, parsley, and two eggs. Mix well by hand until fully combined.
6. Roll Out the Dough: Roll the dough out to about 3 mm thickness using a rolling pin or pasta maker.
7. Cut and Fill the Dough Squares: Cut the rolled dough into 15 cm squares. Place a generous tablespoon of filling in the center of each square.
8. Seal Maultaschen: Fold each square over the filling to create a pocket and press edges together. Seal edges with a fork to make a decorative pattern and ensure filling is enclosed.
9. Cook the Maultaschen: Bring the beef broth to a boil in a large pot, then reduce heat to a simmer. Gently add the Maultaschen and cook for about 10 minutes until cooked through.
10. Serve: Serve the Maultaschen immediately in the broth topped with chopped spring onions, or alternatively pan-fry them in butter until golden on all sides. They also pair well with fried onions for extra flavor.

Notes

• For the dough, ensure it is smooth and elastic for the best texture in the finished pasta.
• Soaking the bread roll adds moisture and softness to the filling; be sure to squeeze out excess water to avoid a soggy filling.
• Blanching spinach prevents excess moisture and preserves a vibrant color.
• Sealing the edges well is important to prevent the filling from leaking during cooking.
• Maultaschen can be served in broth or pan-fried for a crispy texture.
• Traditional filling combines different meats for depth of flavor, but you can adjust based on preference.
• Fresh parsley will add a brighter herb flavor compared to dried.

Keywords: Maultaschen, German ravioli, stuffed pasta, traditional German dish, meat and spinach filling, homemade pasta