🇩🇪 Germany recipe
Maultaschen
Maultaschen are Swabia's answer to ravioli, though considerably larger and with a fascinating origin story. Legend has it that monks at the Maulbronn monastery created them to hide meat inside pasta during Lent. These generous parcels enclose a complex filling of ground pork and veal, wilted spinach, and soaked bread, seasoned with nutmeg and parsley. They are served either floating in a clear broth or pan-fried in butter until golden.
Prep1 hr
Cook30 mins
Serves6
Difficultymedium
Ingredients
- For the dough:
- 400g plain flour
- 4 large eggs
- 1 tablespoon olive oil
- 1 teaspoon salt
- 2 to 3 tablespoons water, as needed
- For the filling:
- 250g ground pork
- 150g ground veal or beef
- 200g fresh spinach, wilted, squeezed dry, and finely chopped
- 2 stale bread rolls (Brötchen), soaked in warm milk and squeezed out
- 1 medium onion, finely diced
- 2 tablespoons unsalted butter
- 2 eggs, beaten
- 2 tablespoons fresh flat-leaf parsley, finely chopped
- Half teaspoon freshly grated nutmeg
- Salt and freshly ground black pepper
- For serving:
- 1.5 litres rich beef broth
- Fresh chives, snipped
- Crispy fried onions
Method
10 step-by-step instructions with timers and hands-free Cook Mode narration, in the OriginEats app.
- Portion scaling for any number of servings
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Nutrition per serving
- Calories
- 350
- Protein
- 17 g
- Carbs
- 39 g
- Fat
- 12 g
