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.
Jump to:
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
- 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.
- 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.
- 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
- 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.
- 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.
- 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
- 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.
- 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
- Bring beef broth to a boil in a large pot, then reduce the heat to a simmer.
- Carefully place the Maultaschen into the simmering broth and cook for about 10 minutes.
- 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.
Ingredient Notes
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:
What to Serve with Maultaschen
Here are the best ways to enjoy Maultaschen:
- Maultaschensuppe (Maultaschen Soup): A traditional way to serve Maultaschen is to add it to a tasty broth, like a clear beef or chicken stock. This way they'll soak up more flavor as they simmer to perfection. Add a sprinkle of fresh chives or parsley for more visual interest. Maultaschen suppe is the perfect way to warm up your hands and belly during the colder months of the year.
- Gebratene Maultaschen (Fried Maultaschen with Butter and Onions): You can devour these German meat dumplings on their own by gently frying them in salted butter until golden and slightly crispy on the outside. You can dial up the flavor even more by adding caramelized onions. Then pair them with a crunchy green salad or jazz them up with a simple side of stir-fried vegetables.
Storage Tips for Maultaschen
Maultaschen are ideal for meal prepping because they keep well - either in the fridge or freezer.
Here’s how to store them correctly:
- Fridge: Allow them to cool, then store cooked Maultaschen in an airtight container for up to 3 days. Reheat them by simmering in water/broth or pan-frying in butter. You can also microwave them by sprinkling them with a tablespoon of water first.
- Freezer: Arrange uncooked Maultaschen in a single layer on a lined baking sheet. Freeze until solid, then transfer to a freezer-safe container and keep for up to 3 months. When ready to cook, simply drop them into a simmering broth or fry them directly from the freezer.
The Legend and Origin of Maultaschen
The exact origins of Maultaschen, or Swabian ravioli, are somewhat mysterious with several local legends explaining their creation.
One of the most famous legends involves a Catholic monk who was faced with a dilemma during Lent. During this period of fasting, the consumption of meat is forbidden. The monk allegedly created Maultaschen to sneak the meat inside the pasta dough.
While this colorful legend makes for an entertaining story, it’s not the only theory out there.
Given southern Germany's geographical proximity to Italy and the established historical routes between the two countries, some believe that Swabian Maultaschen are simply the German adaptation of the beloved Italian dish.
Pronunciation of Maultaschen
Longer German words are notoriously difficult to pronounce so here's a little tip.
The word is pronounced as “MOWL-tah-shen,” with the stress being on the first syllable.
Below is an audio file to help you master the pronunciation of these German pasta dumplings.
More Swabian Recipes to Try
Give your senses a treat with more Swabian recipes. Here are some of my tried and tested favorites that channel all the cozy and comforting aspects of Maultaschen.
Recipe
Homemade Maultaschen - German Ravioli
Equipment
Ingredients
For the pasta dough
- 300 g flour
- 2 eggs
- 1 tablespoon oil
- 1 teaspoon salt
For the Maultaschen Filling
- 1 bread roll a crusty roll is traditional but you can substitute it with stale baguette.
- 1 tablespoon butter or oil
- 200 g spinach (or substitute with defrosted frozen spinach)
- 1 onion
- 1 garlic clove
- 200 g bratwurst meat (use a fresh bratwurst and remove the casing. Alternatively, replace the sausage meat with the same weight of ground meat.)
- 150 g ground beef
- 150 g ground pork (substitute with just beef or just pork if desired, but mixed ground meat is traditional)
- 1 teaspoon marjoram
- 1 teaspoon salt
- ¼ teaspoon pepper
- nutmeg
- 1 teaspoon parsley I used dried but you can also use fresh parsley
To cook
- 1.5 ml beef broth
Instructions
Make the Pasta Dough
- Add the flour and salt 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. Add the oil to the eggs.300 g flour, 2 eggs, 1 tablespoon oil, 1 teaspoon salt
- Using a fork, beat the eggs and oil to gradually incorporate a little flour at a time. Once the egg mixture becomes dense enough, begin to knead 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.
- Knead the dough until smooth and elastic. Then wrap it in clingfilm and refrigerate for at least 30 minutes to allow the gluten to develop.
Prepare the Filling
- 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.1 bread roll, 200 g spinach
- Peel and finely chop the onion and garlic. Heat 1 tablespoon of butter in a pan, then fry until onion and garlic are translucent. Set aside to cool.1 onion, 1 garlic clove, 1 tablespoon butter
- In a large bowl, combine the ground meat, sausage meat, soaked bread pulp, spinach, onion, garlic, marjoram (affiliate link), salt, pepper, parsley, nutmeg, and two eggs. Mix with your hands until everything is well combined.200 g bratwurst meat, 150 g ground beef, 150 g ground pork, 1 teaspoon marjoram (affiliate link), 1 teaspoon salt, ¼ teaspoon pepper, nutmeg, 1 teaspoon parsley
Assemble the Maultaschen
- 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.
- Add a generous tablespoon 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 the Maultaschen
- Bring beef broth to a boil in a large pot, then reduce the heat to a simmer.1.5 ml beef broth
- Carefully place the Maultaschen into the simmering broth and cook for about 10 minutes.
- 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.
Leave a Reply