Hello everybody, hope you are having an amazing day today. Today, I will show you a way to make a special dish, schwäbisch maultaschen (big, fat german "ravioli"). One of my favorites. This time, I will make it a bit tasty. This will be really delicious.
Maultaschen are pockets of noodle dough similar to ravioli that are stuffed with various fillings such as spinach, meat or cheese. This recipe is from the Baden-Wuerttemberg region of Germany. The finished parcels should be roughly the size of raviolis but they'll end up slightly bigger - it's up to you how your prefer them.
Schwäbisch Maultaschen (Big, Fat German "Ravioli") is one of the most popular of recent trending meals in the world. It is easy, it’s fast, it tastes delicious. It is appreciated by millions every day. They are nice and they look fantastic. Schwäbisch Maultaschen (Big, Fat German "Ravioli") is something that I have loved my entire life.
To get started with this recipe, we must prepare a few components. You can cook schwäbisch maultaschen (big, fat german "ravioli") using 16 ingredients and 15 steps. Here is how you can achieve that.
The ingredients needed to make Schwäbisch Maultaschen (Big, Fat German "Ravioli"):
- Prepare noodle dough -
- Make ready 250 g Flour (2 cups)
- Get 2 Eggs
- Prepare 4-6 Tbsp water
- Make ready 1/2 tsp Salt
- Take filling -
- Make ready 150 g Ground beef or pork/beef mix
- Make ready 1 bunch Fresh spinach (around 150-170g)
- Prepare 1 Egg
- Take 3/4 cup Breadcrumbs
- Make ready 1 medium onion, finely minced
- Take to taste Salt & pepper
- Make ready 1/2-1 tsp Nutmeg
- Make ready other -
- Prepare 2 liters Chicken or other soup broth
- Get Parsley, to garnish
I already described it as a German ravioli and it is exactly that. It differs from the raviolis that we might recognize in a few ways. We had dinner with Maultaschen: these are typical German big ravioli stuffed with spinaches, cheese, mozzarella, tomatoes or with minced meat. The name maultaschen is distinctive enough.
Instructions to make Schwäbisch Maultaschen (Big, Fat German "Ravioli"):
- 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.
- 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).
- Mix the spinach, meat, minced onion, bread crumbs, egg, nutmeg and salt & pepper together so everything is well blended.
- 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.
- 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.
- Place on a floured tray or plate until all maultaschen are finished.
- 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.
- Roll up into a long roll. Seal the end with a little water.
- Cut diagonally into thick pieces. The filling will be exposed but it will stay put when cooking if rolled up tightly.
- METHOD 3 (Hybrid): Roll out the dough into one big rectangle and spread the filling out evenly, leave some space open on one side.
- 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.
- Cut the pressed area with a knife or pasta cutter.
- TO COOK: Bring the soup to a boil. Add the maultaschen and turn down to a simmer.
- 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.
- 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.
It can translate as "mouth bags" or "feedbags." But there's an even more striking nickname for these ravioli-like pouches stuffed with minced and smoked meats, mushrooms, onions, parsley, and breadcrumbs. In the Swabian region of southern Germany. Um die Entstehung der schwäbischen Maultasche ranken sich viele Legenden. Eine besagt, dass die Zisterziensermönche des Klosters Maulbronn, daher auch der Name Maultasche, in der Fastenzeit nicht auf Fleisch verzichten wollten. Suchen Sie nach Maultaschen - schwabische Pasta ( ravioli-Stockbildern in HD und Millionen weiteren lizenzfreien Stockfotos, Illustrationen und Vektorgrafiken in der Shutterstock-Kollektion.
So that is going to wrap this up for this special food schwäbisch maultaschen (big, fat german "ravioli") recipe. Thank you very much for your time. I am confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
