Recipe of Homemade Schwäbisch Maultaschen (Big, Fat German "Ravioli")

Hey everyone, hope you are having an incredible day today. Today, I will show you a way to make a special dish, Recipe of Homemade Schwäbisch Maultaschen (Big, Fat German "Ravioli"). It is one of my favorites. This time, I am going to make it a bit unique. This will be really delicious.

Let's face it, cooking is not a high priority from the lifestyles of every person, woman, or child on the planet. In fact, far too folks have forced understanding how to cook important within their lives. This usually means that we usually rely on power foods and boxed mixes rather than taking the time to prepare healthy food for the families and our own personal enjoyment.

Nutritious cooking is often difficult as most folks don't need to spend time preparing and planning meals our own families won't eat. At precisely the same timewe need our own families to be healthier so we feel pressured to learn new and improved ways of cooking healthy foods to the family to enjoy (and unfortunately in some cases scorn).

For those that are hoping to incorporate healthy cooking customs into their daily patterns, you'll find no more resources available than ever before in order to help you in those endeavors. You can seek out the assistance of a skilled nutritionist, so your health care provider can offer advice, you can find all sorts of books about healthy eating, cooking, and alive at the local library, and the web is a superb way to obtain all kinds of advice when it involves developing a healthy lifestyle allaround.

Many things affect the quality of taste from Schwäbisch Maultaschen (Big, Fat German "Ravioli"), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Schwäbisch Maultaschen (Big, Fat German "Ravioli") delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Schwäbisch Maultaschen (Big, Fat German "Ravioli") is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Schwäbisch Maultaschen (Big, Fat German "Ravioli") estimated approx 60 mins.

To get started with this particular recipe, we have to prepare a few ingredients. You can have Schwäbisch Maultaschen (Big, Fat German "Ravioli") using 16 ingredients and 15 steps. Here is how you cook that.

A traditional recipe (and one of my absolute favorites!) from the Black Forest - Schwarzwald, Stuttgart, Baden-Württemburg) -region of Germany. Maultaschen are basically big, fat "ravioli" filled with spinach, ground meat and a dash of nutmeg. The most common way to enjoy Maultaschen is serving in a simple soup. If there are any leftovers, the next day we like to slice them up and pan fry them with some eggs.

The "legend" behind maultaschen is that years back, Christian monks were observing a ritual period where you weren't supposed to eat any meat, but they had some meat that they didn't want to waste (or just wanted to eat it anyway). So what they did was ground up the meat, mix it with a bunch of vegetables and breadcrumbs and stuck it inside a pasta shell so you (and God!) couldn't see it! The Schwäbisch nickname for this dish is Herrgottsbescheisserle, or "God's little swindlers", lol.

There are a couple different ways to form the maultaschen, so I included 3 different methods below :)

Ingredients and spices that need to be Prepare to make Schwäbisch Maultaschen (Big, Fat German "Ravioli"):

1. noodle dough -
2. 250 g Flour (2 cups)
3. 2 Eggs
4. 4-6 Tbsp water
5. 1/2 tsp Salt
6. filling -
7. 150 g Ground beef or pork/beef mix
8. 1 bunch Fresh spinach (around 150-170g)
9. 1 Egg
10. 3/4 cup Breadcrumbs
11. 1 medium onion, finely minced
12. to taste Salt & pepper
13. 1/2-1 tsp Nutmeg
14. other -
15. 2 liters Chicken or other soup broth
16. Parsley, to garnish

Instructions to make Schwäbisch Maultaschen (Big, Fat German "Ravioli")

1. 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.
2. 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).
3. Mix the spinach, meat, minced onion, bread crumbs, egg, nutmeg and salt & pepper together so everything is well blended.
4. 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.
5. 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.
6. Place on a floured tray or plate until all maultaschen are finished.
7. 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.
8. Roll up into a long roll. Seal the end with a little water.
9. Cut diagonally into thick pieces. The filling will be exposed but it will stay put when cooking if rolled up tightly.
10. METHOD 3 (Hybrid): Roll out the dough into one big rectangle and spread the filling out evenly, leave some space open on one side.
11. 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.
12. Cut the pressed area with a knife or pasta cutter.
13. TO COOK: Bring the soup to a boil. Add the maultaschen and turn down to a simmer.
14. 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.
15. 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.

While that is in no way the end all be guide to cooking fast and simple lunches it is great food for thought. The stark reality is that this will get your own creative juices flowing so you can prepare excellent lunches for your family without the need to do too terribly much heavy cooking in the practice.

So that is going to wrap this up for this exceptional food Recipe of Ultimate Schwäbisch Maultaschen (Big, Fat German "Ravioli"). Thank you very much for reading. I'm sure that you can make this at home. There is gonna be more interesting food in home recipes coming up. Don't forget to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!

Share this post