Homemade Maultaschen – German Ravioli Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- Sauté Aromatics: Peel and finely chop the onion and garlic. Heat butter in a pan and fry until translucent. Set aside to cool.
- 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.
- Roll Out the Dough: Roll the dough out to about 3 mm thickness using a rolling pin or pasta maker.
- 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.
- 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.
- 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.
- 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
