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–+ servings
Maultaschen with caramelized onions and potato salad on a white plate.

Maultaschen - Swabian Style German Ravioli

Angela Schofield
Meaty, spinach-y goodness wrapped up in super easy homemade dough. Easy, quick recipe that the whole family will love.
Prep Time 45 minutes
Cook Time 20 minutes
Course Entrees, Snacks
Cuisine German
Servings 15 Maultaschen
Calories 261 kcal

Ingredients

For the noodle dough:

  • 2 ½ cups flour
  • 2 eggs
  • 1 tsp. salt
  • ¼ tsp. nutmeg
  • ¼ cup water possibly more or less
  • 2 tsp. oil

For the filling:

  • 1 medium onion
  • 2 garlic cloves
  • 1 bunch parsley or wild garlic leaves
  • 1 roll stale
  • 1 tbsp. butter
  • 10 oz. spinach, chopped frozen
  • 250 g fresh brats 10 oz.
  • 1 pinch of nutmeg
  • 1 egg
  • ¼ tsp. salt
  • 1 tsp. black pepper, coarse

To cook:

  • 2-4 quarts vegetable broth

Instructions
 

  • Add all ingredients for the dough to a large bowl and knead until all ingredients are well combined and a smooth dough forms. You might need to adjust the water or flour amount depending on where you live and which flour you are using.
  • Shape the dough to a flat rectangle, wrap in cling film and chill in the refrigerator.
  • Thaw the spinach in a colander and then squeeze the excess water out. If the spinach appears to be cut only coarsely, you might want to chop it a bit finer.
  • Soak the roll in cold water for about 10 minutes, then squeeze it well (preferably in a larger colander) and pull it into small pieces.
  • In the meantime, peel the onion and garlic and finely chop it along with the parsley or wild garlic. Then sauté everything in butter until translucent.
  • Remove the filling from the brats and discard the casings. Combine the meat with the egg and spices. Then add the spinach, roll, and sauteed vegetables, and knead everything well to a smooth consistency.
  • Divide the dough into two pieces. Roll out the pasta dough on a lightly floured surface into a long, 6-inch-wide rectangle. Evenly spread half of the filling onto the dough. Then fold one third of the dough lengthwise towards the middle and repeat to have a 2-inch-wide folded dough sheet. Press gently to let the air escape. Repeat with the remaining dough and filling.
  • Cut the folded dough sheet into 1-inch wide pieces.
  • In a large pot bring the vegetable broth to a simmer, place the Maultaschen into it with a slotted spoon and allow to simmer on low heat for about 20 minutes. Remove with a slotted spoon and place them on a lightly oiled plate.

Nutrition

Yield: 15 MaultaschenCalories: 261kcalCarbohydrates: 30gProtein: 10gFat: 11gFiber: 2gSugar: 2gNet Carbohydrates: 28g