Homemade Maultaschen - German Ravioli

Maultaschen are pasta pockets full of deliciousness. A staple of Swabian cuisine and sometimes called 'German ravioli'. They are nourishing, wholesome, comfort food.

Let me show you how to make these noodle dumplings stuffed with ground meat, bratwurst, and spinach. They are easier to make than they look.

What Are Maultaschen?

Maultaschen are stuffed pasta, typically filled with ground meat (commonly beef, pork, or a combination of both), and spinach, onions, garlic, herbs, and bread to help bind everything together.

It is a typical traditional South German dish, sometimes described as “German ravioli.” Maultaschen in English means "mouth pockets", which is why you might see this dish referred to as German meat pockets.

The difference between Italian ravioli and Maultaschen is that ravioli tends to have a thick and generous layers of pasta and little filling. German Maultaschen uses less pasta dough but more filling.

In Germany, Maultaschen can be found ready-made in practically every supermarket. However, homemade Maultaschen are easy to make and a fraction of the cost of their store-bought counterpart.

Want to know more about the food culture of Maultaschen? Then skip straight to the origins and history.

How to Make Maultaschen

Making Swabian dumplings from scratch might look intimidating, but surprisingly easy when broken down into simple steps. Let me show you this Maultaschen recipe from the start.

Make the Pasta Dough

1. Add the flour onto a clean work surface and shape it into a pile. Use a spoon or hands to create a well in the center and crack the eggs into it.
2. Using a fork, beat the eggs to gradually incorporate a little flour at a time. Once the egg mixture becomes dense enough, start kneading the dough by hand. If the mixture is too moist, add a little more flour; if it's too dry, add a teaspoon of water.
3. Knead the dough until smooth and elastic. Then wrap it in clingfilm and refrigerate for a minimum of 30 minutes to allow the gluten to develop.

Prepare the Filling

1. Soak the bread roll in warm water until soft, then squeeze out excess water. Blanch the spinach in hot water for about two minutes, then drain.
2. Peel and finely chop the onion and garlic. Heat 1 tablespoon of butter in a pan, then fry until the onions and garlic are translucent. Set aside to cool.
3. In a large bowl, combine the ground meat, sausage meat, soaked bread pulp, spinach, onion, garlic, and 2 eggs. Mix with your hands until everything is well combined.

Assemble

1. Using a rolling pin (affiliate link), roll out the dough to about 3mm (or use a pasta maker if available). Cut the dough into 15cm squares using a sharp knife.
2. Add a teaspoon of filling in the center of each square, then fold it over to create a pocket. Press the edges of the pocket with a fork to seal and create a decorative pattern.

Cook

1. Bring beef broth to a boil in a large pot, then reduce the heat to a simmer.
2. Carefully place the Maultaschen into the simmering broth and cook for about 10 minutes.
3. Serve immediately in the broth with chopped spring (green) onions, or fry the Maultaschen on all sides until golden. They also taste great served with fried onions.

Pasta dough

• Flour: Gives the dough its structure, giving it elasticity and chewiness. I recommend using all-purpose (plain) flour or trying ’00’ flour for a softer texture.
• Eggs: Act as a binder, while adding extra flavor and richness to the dough.
• Oil: Moistens the dough, making it easier to handle, less likely to crack, and more malleable. A neutral oil such as a light olive or vegetable oils, like sunflower or rapeseed works best.
• Salt: Improves the elasticity of the dough and enhances its flavor.

Filling

• Bread roll: Add structure and texture to the filling. A great way to use up slightly stale bread. You can also use dry baguette.
• Spinach (fresh or defrosted frozen): This helps lock in more nutrients and adds a mild, earthy flavor. If opting for frozen spinach, defrost it thoroughly and squeeze out excess water to avoid sogginess.
• Onion: Provides a sharp and slightly sweet flavor note to balance out the savory meat.
• Garlic clove: The perfect flavour-packed accompaniment to our filling with heaps of aroma.
• Bratwurst Sausage Meat: use fresh bratwurst but remove the casing. If this is not available to you, replace the sausage meat with more ground meat.
• Ground beef and pork: A ground pork and beef mixture is traditional, but you can opt for only pork or beef.
• Herbs and flavorings: Marjoram (affiliate link), Salt and pepper, Nutmeg, and Parsley: