Steps to Make Schwäbisch Maultaschen (Big, Fat German "Ravioli") in 10 Minutes for Beginners

Hey everyone, hope you are having an amazing day today. Today, we’re going to prepare a special dish, schwäbisch maultaschen (big, fat german "ravioli"). One of my favorites food recipes. For mine, I will make it a bit unique. This is gonna smell and look delicious.

Schwäbisch Maultaschen (Big, Fat German "Ravioli") is one of the most popular of current trending meals in the world. It’s appreciated by millions daily. It is easy, it is quick, it tastes delicious. Schwäbisch Maultaschen (Big, Fat German "Ravioli") is something which I have loved my entire life. They’re fine and they look wonderful.

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To get started with this recipe, we have to prepare a few ingredients. You can cook schwäbisch maultaschen (big, fat german "ravioli") using 16 ingredients and 15 steps. Here is how you can achieve that.

The ingredients needed to make Schwäbisch Maultaschen (Big, Fat German "Ravioli"):

1. Get noodle dough -
2. Make ready Flour (2 cups)
3. Make ready Eggs
4. Get water
5. Take Salt
6. Get filling -
7. Get Ground beef or pork/beef mix
8. Take Fresh spinach (around 150-170g)
9. Prepare Egg
10. Get Breadcrumbs
11. Take medium onion, finely minced
12. Prepare Salt & pepper
13. Get Nutmeg
14. Prepare other -
15. Prepare Chicken or other soup broth
16. Make ready Parsley, to garnish

He stated to make the filling first then the dough. A traditional recipe (and one of my absolute favorites!) from the Black Forest - Schwarzwald, Stuttgart, Baden-Württemburg) -region of Germany. Maultaschen are basically big, fat "ravioli" filled with spinach, ground meat and a dash of nutmeg. Maultaschen make you feel very full very fast!

Instructions to make Schwäbisch Maultaschen (Big, Fat German "Ravioli"):

1. DOUGH: Combine flour with 2 eggs, 1/2 tsp salt and 4-6 Tbsp water in a bowl. Mix until dough comes together. Remove from bowl and knead on a floured surface until smooth. Wrap and let rest for 30 minutes.
2. FILLING: While the dough is resting, boil spinach for 1-2 minutes. Drain and dunk in very cold water. Squeeze out excess water and finely chop or process in a blender. (You can use the equivalent amount of frozen spinach as well).
3. Mix the spinach, meat, minced onion, bread crumbs, egg, nutmeg and salt & pepper together so everything is well blended.
4. METHOD 1 (Ravioli Style): Flour a working surface to roll out dough. Roll out thin into a large rectangle. Cut into smaller rectangles about 6 x 12 cm (2.5 x 5 in) with a knife or pie cutter.
5. Place a tablespoon of the filling on each dough rectangle, slightly off center. Fold over the dough and seal the pocket by pressing down around the meat filling.
6. Place on a floured tray or plate until all maultaschen are finished.
7. METHOD 2 (Rolled Maultaschen): This method is the easiest and fastest. Roll out the dough into one big rectangle (you might want to split the dough in half so it's more manageable) and spread the filling out evenly.
8. Roll up into a long roll. Seal the end with a little water.
9. Cut diagonally into thick pieces. The filling will be exposed but it will stay put when cooking if rolled up tightly.
10. METHOD 3 (Hybrid): Roll out the dough into one big rectangle and spread the filling out evenly, leave some space open on one side.
11. Fold into three, sealing the edge of the fold with a little water. Form square pockets by pressing down along the roll with the round handle of a wooden spoon. This will create a seal between each maultaschen.
12. Cut the pressed area with a knife or pasta cutter.
13. TO COOK: Bring the soup to a boil. Add the maultaschen and turn down to a simmer.
14. Simmer for 12-15 minutes. You can add a few veggies in the soup too if you like, though the 'classic' way is to just enjoy in the broth.
15. Dish out into shallow bowls and pour over some broth (it doesn't have to be a lot, because you want to be able to cut the maultaschen). Garnish with chopped parsley.

In the video I used a package of prepared spinach. I would recommend adding an egg yolk to this, so it has a better consistency. Maultaschen are pockets of noodle dough similar to ravioli that are stuffed with various fillings such as spinach, meat or cheese. This recipe is from the Baden-Wuerttemberg region of Germany. Use a blender to mix spinach, the onion, ground meat, breadcrumbs, salt, pepper and nutmeg.

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