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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).
- Recipe & Photos: Carole Poirot
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:
- Start with the dough by putting the flour and salt onto your work surface
- Make a well in the middle and add the eggs and olive oil
- Using a fork, start stirring the eggs and slowly adding the flour into the middle
- Once all the flour is mixed with the eggs and oil, knead the dough until smooth and then into a ball
- Wrap the ball in clingfilm and put it in the fridge for half an hour
- Cook the spinach in boiling water for three minutes, then drain and leave to cool
- Gently fry the diced onion in the olive oil
- Once translucent, add the beef and stir
- Fry until cooked through, but not heavily browned
- Once done, take the pan off the heat
- Tip the meat into a large bowl
- Chop the spinach and most of the parsley (leaving some to go into the broth), then add to the bowl
- Add the breadcrumbs and egg
- Now mix all the ingredients together until well combined
- Add the nutmeg and salt and pepper to taste
- Take the dough out of the fridge and divide it into four pieces
- Bring a large pot of water to a rolling boil
- On a floured surface, roll each piece out as thin as possible (about 1mm)
- Alternatively, use a pasta machine
- Once rolled out, cut the dough into around 13 x 8cm pieces
- You should get 16 pieces
- Put a heaped tablespoon of the minced meat mix into the middle of half the dough pieces
- Brush the edges with the whisked egg
- Place the second piece of dough on top and gently smooth the edges down from the centre outwards to avoid any airpockets
- Now use a fork to crimp the edges
- Carefully lift the filled “pocket” off the worksurface and add it to the boiling water
- 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
- Repeat until all pieces are done
- Serve in hot chicken broth garnished with parsley