Recipe of Any-night-of-the-week Schwäbisch Maultaschen (Big, Fat German "Ravioli")

Hey everyone, it's me, Dave, welcome to my recipe page. Today, I will show you a way to prepare a special dish, Simple Way to Prepare Homemade Schwäbisch Maultaschen (Big, Fat German "Ravioli"). One of my favorites. This time, I am going to make it a bit unique. This will be really delicious.

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Many things affect the quality of taste from Schwäbisch Maultaschen (Big, Fat German "Ravioli"), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Schwäbisch Maultaschen (Big, Fat German "Ravioli") delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Schwäbisch Maultaschen (Big, Fat German "Ravioli") is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Schwäbisch Maultaschen (Big, Fat German "Ravioli") estimated approx 60 mins.

To get started with this recipe, we must prepare a few ingredients. You can cook Schwäbisch Maultaschen (Big, Fat German "Ravioli") using 16 ingredients and 15 steps. Here is how you can achieve that.

A traditional recipe (and one of my absolute favorites!) from the Black Forest - Schwarzwald, Stuttgart, Baden-Württemburg) -region of Germany. Maultaschen are basically big, fat "ravioli" filled with spinach, ground meat and a dash of nutmeg. The most common way to enjoy Maultaschen is serving in a simple soup. If there are any leftovers, the next day we like to slice them up and pan fry them with some eggs. The "legend" behind maultaschen is that years back, Christian monks were observing a ritual period where you weren't supposed to eat any meat, but they had some meat that they didn't want to waste (or just wanted to eat it anyway). So what they did was ground up the meat, mix it with a bunch of vegetables and breadcrumbs and stuck it inside a pasta shell so you (and God!) couldn't see it! The Schwäbisch nickname for this dish is Herrgottsbescheisserle, or "God's little swindlers", lol. There are a couple different ways to form the maultaschen, so I included 3 different methods below :)

Ingredients and spices that need to be Make ready to make Schwäbisch Maultaschen (Big, Fat German "Ravioli"):

1. noodle dough -
2. 250 g Flour (2 cups)
3. 2 Eggs
4. 4-6 Tbsp water
5. 1/2 tsp Salt
6. filling -
7. 150 g Ground beef or pork/beef mix
8. 1 bunch Fresh spinach (around 150-170g)
9. 1 Egg
10. 3/4 cup Breadcrumbs
11. 1 medium onion, finely minced
12. to taste Salt & pepper
13. 1/2-1 tsp Nutmeg
14. other -
15. 2 liters Chicken or other soup broth
16. Parsley, to garnish

Instructions to make to make Schwäbisch Maultaschen (Big, Fat German "Ravioli")

1. DOUGH: Combine flour with 2 eggs, 1/2 tsp salt and 4-6 Tbsp water in a bowl. Mix until dough comes together. Remove from bowl and knead on a floured surface until smooth. Wrap and let rest for 30 minutes.
2. FILLING: While the dough is resting, boil spinach for 1-2 minutes. Drain and dunk in very cold water. Squeeze out excess water and finely chop or process in a blender. (You can use the equivalent amount of frozen spinach as well).
3. Mix the spinach, meat, minced onion, bread crumbs, egg, nutmeg and salt & pepper together so everything is well blended.
4. METHOD 1 (Ravioli Style): Flour a working surface to roll out dough. Roll out thin into a large rectangle. Cut into smaller rectangles about 6 x 12 cm (2.5 x 5 in) with a knife or pie cutter.
5. Place a tablespoon of the filling on each dough rectangle, slightly off center. Fold over the dough and seal the pocket by pressing down around the meat filling.
6. Place on a floured tray or plate until all maultaschen are finished.
7. METHOD 2 (Rolled Maultaschen): This method is the easiest and fastest. Roll out the dough into one big rectangle (you might want to split the dough in half so it's more manageable) and spread the filling out evenly.
8. Roll up into a long roll. Seal the end with a little water.
9. Cut diagonally into thick pieces. The filling will be exposed but it will stay put when cooking if rolled up tightly.
10. METHOD 3 (Hybrid): Roll out the dough into one big rectangle and spread the filling out evenly, leave some space open on one side.
11. Fold into three, sealing the edge of the fold with a little water. Form square pockets by pressing down along the roll with the round handle of a wooden spoon. This will create a seal between each maultaschen.
12. Cut the pressed area with a knife or pasta cutter.
13. TO COOK: Bring the soup to a boil. Add the maultaschen and turn down to a simmer.
14. Simmer for 12-15 minutes. You can add a few veggies in the soup too if you like, though the 'classic' way is to just enjoy in the broth.
15. Dish out into shallow bowls and pour over some broth (it doesn't have to be a lot, because you want to be able to cut the maultaschen). Garnish with chopped parsley.

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So that is going to wrap it up with this exceptional food Easiest Way to Prepare Speedy Schwäbisch Maultaschen (Big, Fat German "Ravioli"). Thanks so much for reading. I am sure you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!