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Recipe: »Maultaschen«

Food stylist and photographer Carole Poirot has created delicious »pocket recipes« in sisterMAG issue No. 57, which we will show you in a feature. Find the free download of the following recipe here: »Maultaschen« (XL German ravioli in chicken broth).

Download (PDF, 404 KB)

Recipe: »Maultaschen« (XL German ravioli in chicken broth)

  • Serves: 4
  • Prep time: 1 hour, Cooking time: 30 minutes

For the pasta dough:

  • 260 g flour
  • 3 eggs plus 1
  • 1 tbsp olive oil
  • 1 tsp salt

For the filling:

  • 200 g minced beef
  • 100 g fresh spinach
  • 1 medium onion, finely diced
  • 1 small bunch of fresh parsley
  • 1 large egg + 1 egg (whisked) for brushing
  • 2 tbsp breadcrumbs
  • ¼ tsp ground nutmeg
  • Salt and pepper to taste
  • 1 tbsp olive oil

To serve:

  • 800-1000 ml chicken broth
  • Parsley leaves to garnish

How it’s done:

  1. Start with the dough by putting the flour and salt onto your work surface
  2. Make a well in the middle and add the eggs and olive oil
  3. Using a fork, start stirring the eggs and slowly adding the flour into the middle
  4. Once all the flour is mixed with the eggs and oil, knead the dough until smooth and then into a ball
  5. Wrap the ball in clingfilm and put it in the fridge for half an hour
  6. Cook the spinach in boiling water for three minutes, then drain and leave to cool
  7. Gently fry the diced onion in the olive oil
  8. Once translucent, add the beef and stir
  9. Fry until cooked through, but not heavily browned
  10. Once done, take the pan off the heat
  11. Tip the meat into a large bowl
  12. Chop the spinach and most of the parsley (leaving some to go into the broth), then add to the bowl
  13. Add the breadcrumbs and egg
  14. Now mix all the ingredients together until well combined
  15. Add the nutmeg and salt and pepper to taste
  16. Take the dough out of the fridge and divide it into four pieces
  17. Bring a large pot of water to a rolling boil
  18. On a floured surface, roll each piece out as thin as possible (about 1mm)
  19. Alternatively, use a pasta machine
  20. Once rolled out, cut the dough into around 13 x 8cm pieces
  21. You should get 16 pieces
  22. Put a heaped tablespoon of the minced meat mix into the middle of half the dough pieces
  23. Brush the edges with the whisked egg
  24. Place the second piece of dough on top and gently smooth the edges down from the centre outwards to avoid any airpockets
  25. Now use a fork to crimp the edges
  26. Carefully lift the filled “pocket” off the worksurface and add it to the boiling water
  27. Cook for 10 minutes – depending on the size of your pot, you can add several at a time. Just be careful that they don’t stick together
  28. Repeat until all pieces are done
  29. Serve in hot chicken broth garnished with parsley