Swabian Maultaschen (German Stuffed Pasta)
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- Nov 9
- 3 min read
Updated: Nov 10
Maultaschen are a traditional dish from the Swabia region of Germany, often referred to as "German ravioli" or "Swabian pockets." They are typically filled with a mixture of minced meat, smoked meat, spinach, stale bread, and spices, encased in pasta dough. They can be served in broth, fried with onions, or with potato salad.
Yields: 25-30 Maultaschen Prep time: 1 hour 30 minutes Cook time: 20-25 minutes
Ingredients:
For the Pasta Dough:
500g (4 cups) all-purpose flour
4 large eggs
50ml (1/4 cup) water (or as needed)
1 tsp salt
For the Filling:
200g (7 oz) lean ground beef
200g (7 oz) ground pork (or a mixture of pork and veal)
100g (3.5 oz) smoked ham or bacon, finely diced
250g (9 oz) fresh spinach, blanched, squeezed dry, and finely chopped
1 large onion, finely chopped
2 tbsp butter
2 slices stale white bread, soaked in milk and squeezed dry
2 large eggs
2 tbsp chopped fresh parsley
1/2 tsp freshly grated nutmeg
Salt and freshly ground black pepper to taste
Optional: 100g (3.5 oz) cooked sausage meat (e.g., Bratwurst without casing)
For Serving (Optional):
Beef or vegetable broth
Fried onions
Potato salad
Instructions:
1. Prepare the Pasta Dough:
On a clean work surface or in a large bowl, make a well in the center of the flour.
Crack the eggs into the well, add salt, and gradually incorporate the flour.
Add water a little at a time until a firm, smooth dough forms. Knead for 10-15 minutes until elastic.
Wrap the dough in plastic wrap and let it rest at room temperature for at least 30 minutes.
2. Prepare the Filling:
In a large pan, melt the butter over medium heat. Add the chopped onion and sauté until translucent and lightly golden, about 5-7 minutes. Let cool slightly.
In a large bowl, combine the ground beef, ground pork, diced smoked ham/bacon, finely chopped spinach, sautéed onions, squeezed stale bread, eggs, and parsley.
Season with nutmeg, salt, and pepper. Mix thoroughly until all ingredients are well combined. It's important to mix well to ensure the filling holds together.
3. Assemble the Maultaschen:
Divide the pasta dough into 2-3 portions.
On a lightly floured surface, roll out one portion of dough very thinly, either with a rolling pin or a pasta machine, to a rectangular shape. The dough should be almost translucent.
Spread a thin layer of the filling evenly over half of the rolled-out dough, leaving about a 1-2 cm (0.5-inch) border around the edges.
Fold the other half of the dough over the filling to create a large rectangular pocket.
Gently press down around the filling to remove any air pockets and seal the edges.
Using a knife or a fluted pasta wheel, cut the large pocket into individual Maultaschen, typically squares or rectangles about 8x8 cm (3x3 inches) or 10x5 cm (4x2 inches).
Alternatively, you can place small mounds of filling at regular intervals on the dough, fold it over, and then cut around each mound.
Seal the edges of each Maultasche firmly by pressing with your fingers or a fork.
Place the finished Maultaschen on a lightly floured baking sheet and cover with a clean kitchen towel to prevent drying while you make the rest.
4. Cook the Maultaschen:
Bring a large pot of salted water to a gentle boil.
Carefully drop the Maultaschen into the boiling water, in batches if necessary, so as not to overcrowd the pot.
Reduce the heat to a simmer and cook for 15-20 minutes, or until they float to the surface and the dough is tender.
Remove with a slotted spoon and drain well.
5. Serving Suggestions:
In Broth: Serve immediately in a clear beef or vegetable broth, garnished with fresh chives.
Fried: Cut cooled Maultaschen into slices or strips and fry them in butter with sliced onions until golden brown. Serve with a green salad or potato salad.
With Butter and Herbs: Simply toss with melted butter and fresh herbs like parsley or chives.
Approximate Nutritional Values (per Maultasche, assuming 25-30 pieces):
Calories: 150-200 kcal
Protein: 10-15g
Fat: 7-10g
Saturated Fat: 3-5g
Carbohydrates: 12-18g
Sugars: 1-2g
Fiber: 1-2g
Sodium: 200-300mg (excluding added salt during cooking/broth)
Enjoy your homemade Maultaschen!
Curious about where this Swabian comfort food comes to life?
After your Maultaschen, stroll with me through Tübingen — pastel Old Town, Stocherkahn on the Neckar, and castle views. Read the Tübingen guide →
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