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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.

Ingredients

Scale

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

Find it online: https://todayfoodrecipe.com/swabian-style-german-maultaschen-german-ravioli-recipe/