Swabian Style German Maultaschen (German Ravioli) Recipe

Introduction

Maultaschen are hearty Swabian-style German ravioli filled with a savory mixture of spinach, meat, and herbs. These generously stuffed pasta pockets make a comforting meal that pairs perfectly with a warm vegetable broth. Whether served in broth or pan-fried afterward, Maultaschen are a delicious taste of traditional German cuisine.

Ingredients

• 2 1/2 cups flour
• 2 eggs
• 1 tsp. salt
• 1/4 tsp. nutmeg
• 1/4 cup water (possibly more or less)
• 2 tsp. oil
• 1 medium onion
• 2 garlic cloves
• 1 bunch parsley or wild garlic leaves
• 1 roll (stale)
• 1 tbsp. butter
• 10 oz. spinach, chopped (frozen)
• 250 g fresh brats (10 oz.)
• 1 pinch of nutmeg
• 1 egg
• 1/4 tsp. salt
• 1 tsp. black pepper, coarse
• 2-4 quarts vegetable broth

Instructions

1. Step 1: Add all ingredients for the dough (flour, eggs, salt, nutmeg, water, and oil) to a large bowl and knead until smooth and well combined. Adjust water or flour as needed depending on flour type and humidity.
2. Step 2: Shape the dough into a flat rectangle, wrap in cling film, and chill in the refrigerator.
3. Step 3: Thaw the frozen spinach in a colander, then squeeze out excess water. Chop finely if needed.
4. Step 4: Soak the stale roll in cold water for about 10 minutes. Squeeze out the water thoroughly and tear into small pieces.
5. Step 5: Peel and finely chop the onion, garlic, and parsley (or wild garlic). Sauté in butter until translucent.
6. Step 6: Remove casings from the bratwurst and crumble the meat into a bowl. Add the egg, nutmeg, salt, coarse black pepper, spinach, soaked roll, and sautéed vegetables. Mix well until smooth.
7. Step 7: Divide the dough into two parts. Roll each out on a floured surface into a long rectangle about 6 inches wide. Spread half the filling evenly over one sheet. Fold one third of the dough lengthwise toward the middle, then fold the remaining third on top to create a 2-inch-wide folded sheet. Press gently to remove air. Repeat with remaining dough and filling.
8. Step 8: Cut the folded dough into 1-inch-wide pieces to form individual Maultaschen.
9. Step 9: Bring the vegetable broth to a simmer in a large pot. Gently place Maultaschen into the broth using a slotted spoon. Simmer on low heat for about 20 minutes. Remove with a slotted spoon and place on a lightly oiled plate.

Tips & Variations

• Use fresh spinach instead of frozen if available; blanch and chop it finely before adding to the filling.
• For a vegetarian version, omit the bratwurst and substitute with finely chopped mushrooms or smoked tofu.
• After boiling, pan-fry the Maultaschen in butter to add a crispy texture.
• Serve with a side of mustard or a simple salad for a complete meal.

Storage

Store leftover Maultaschen in an airtight container in the refrigerator for up to 3 days. Reheat gently in broth or lightly pan-fry. They also freeze well; place uncooked Maultaschen on a tray to freeze individually, then transfer to a freezer bag for up to 2 months. Cook from frozen, adding a few extra minutes to the simmering time.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, the dough can be made a day in advance. Wrap it tightly in cling film and refrigerate. Bring it to room temperature before rolling out for easier handling.

What can I use if I don’t have bratwurst?

You can substitute bratwurst with ground pork or a mixture of ground pork and veal. For a milder taste, choose a sausage without strong spices.

Swabian Style German Maultaschen (German Ravioli) Recipe

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4.7 from 95 reviews

Maultaschen are traditional Swabian-style German ravioli, consisting of a tender pasta dough filled with a savory mixture of spinach, fresh bratwurst meat, onions, garlic, and herbs. These ravioli are gently simmered in vegetable broth, creating a satisfying and flavorful dish perfect for a hearty meal.

• Author: Caleb
• Prep Time: 25 minutes
• Cook Time: 20 minutes
• Total Time: 45 minutes
• Yield: About 40 Maultaschen pieces 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: German

Ingredients

Scale 1x2x3x

Dough

• 2 1/2 cups flour
• 2 eggs
• 1 tsp salt
• 1/4 tsp nutmeg
• 1/4 cup water (adjust as needed)
• 2 tsp oil

Filling

• 1 medium onion
• 2 garlic cloves
• 1 bunch parsley or wild garlic leaves
• 1 roll (stale bread)
• 1 tbsp butter
• 10 oz chopped frozen spinach
• 10 oz fresh bratwurst meat (casings removed)
• 1 pinch nutmeg
• 1 egg
• 1/4 tsp salt
• 1 tsp coarse black pepper

Cooking Liquid

• 2–4 quarts vegetable broth

Instructions

1. Prepare the dough: In a large bowl, combine the flour, eggs, salt, nutmeg, water, and oil. Knead thoroughly until a smooth and elastic dough forms, adjusting water or flour as needed depending on humidity and flour type.
2. Rest the dough: Shape the dough into a flat rectangle, wrap it tightly in cling film, and refrigerate to rest and firm up while you prepare the filling.
3. Prepare spinach: Thaw the frozen spinach in a colander and squeeze out all excess water. Chop the spinach finer if it is still coarse.
4. Prep the bread: Soak the stale roll in cold water for about 10 minutes until soft, then squeeze out the moisture thoroughly and tear the bread into small pieces.
5. Sauté aromatics: Peel and finely chop the onion, garlic, and parsley or wild garlic. Sauté them in butter until translucent and fragrant. Set aside to cool slightly.
6. Make the filling: Remove bratwurst meat from casings and discard. In a bowl, combine the meat with the egg, nutmeg, salt, pepper, softened bread, sautéed vegetables, and squeezed spinach. Knead until the mixture is uniform and smooth.
7. Roll out dough: Divide the chilled dough into two portions. On a lightly floured surface, roll one portion into a long rectangle approximately 6 inches wide.
8. Assemble Maultaschen: Spread half of the filling evenly over the rolled dough. Fold one third of the dough lengthwise toward the center, then fold the remaining third over to create a folded dough strip about 2 inches wide, pressing gently to remove air pockets. Repeat with remaining dough and filling.
9. Cut ravioli: Slice the folded dough strips into 1-inch-wide pieces to form individual Maultaschen.
10. Cook Maultaschen: Bring the vegetable broth to a gentle simmer in a large pot. Using a slotted spoon, carefully place the Maultaschen in the broth and simmer on low heat for about 20 minutes, ensuring they cook through without breaking.
11. Serve: Remove cooked Maultaschen with a slotted spoon and place on a lightly oiled plate to prevent sticking. Serve hot as a main dish or in broth.

Notes

• Adjust the water in the dough gradually to achieve the correct dough consistency, which should be smooth and elastic, not sticky.
• Pressing out moisture from spinach and bread is crucial to prevent a soggy filling.
• Maultaschen can be pan-fried after boiling for a crispy exterior if desired.
• Vegetable broth can be substituted with meat broth for a richer flavor.
• Leftover Maultaschen keep well in the refrigerator for 2 days and reheat gently in broth or pan.

Keywords: Maultaschen, German ravioli, Swabian cuisine, spinach ravioli, bratwurst filling, traditional German recipe