About this dish
Large stuffed pasta pockets filled with minced meat, spinach, and breadcrumbs, similar in concept to ravioli.
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Ingredients
🌾2 cups flour
🥚3 eggs
🥩200g ground meat
🥬1 cup spinach, chopped
🍞1/2 cup breadcrumbs
🧅1 onion, finely chopped
🍲Beef broth, for serving
Method
Serves 21
Make a pasta dough from flour and eggs, knead until smooth, and rest for 30 minutes.2
Mix the ground meat, spinach, breadcrumbs, and onion into a filling.3
Roll the dough thin and cut into large squares.4
Place a portion of filling on each square, fold over, and seal the edges tightly to form large pockets.5
Boil in salted water or broth for about 15 minutes until cooked through.6
Serve in a bowl of hot broth, or sliced and pan-fried with onions.✓ What Makes it Authentic
Maultaschen is another Swabian specialty, sometimes nicknamed 'Herrgottsbescheißerle' (little God-cheaters) due to a legend about monks hiding meat inside the dough during Lent.
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