Homemade Maultaschen - German Ravioli

5 from 2 votes

Maultaschen, German ravioli, are a staple of Swabian cuisine. These filled noodles can be served in a broth or fried.

Course Main Course

Cuisine German

Prep Time 30

Cook Time 10

Resting time 30

Total Time 1 10

Servings people

Calories 918kcal

1 bread roll a crusty roll is traditional but you can substitute it with stale baguette.
1 tablespoon butter or oil
6 ⅔ cups spinach (or substitute with defrosted frozen spinach)
1 onion
1 garlic clove
7 oz bratwurst meat (use a fresh bratwurst and remove the casing. Alternatively, replace the sausage meat with the same weight of ground meat.)
⅕ lb ground beef
⅕ lb 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

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.
2.5 cups 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.

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, 6 ⅔ cups 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, salt, pepper, parsley, nutmeg, and two eggs. Mix with your hands until everything is well combined.
7 oz bratwurst meat , ⅕ lb ground beef , ⅕ lb ground pork, 1 teaspoon marjoram, 1 teaspoon salt , ¼ teaspoon pepper, nutmeg , 1 teaspoon parsley

Using a rolling pin, 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.

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.