German Maultaschen Swabian Ravioli Recipe 5

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MAULTASCHEN - SWABIAN FILLED PASTA (RAVIOLI)



Maultaschen - Swabian Filled Pasta (Ravioli) image

Provided by Barbara

Categories     Dinner     Lunch (or Dinner)     Meat Dish     Sides     Snack     Soup

Number Of Ingredients 19

300 g flour
3 eggs
1 Tbsp olive oil, for sauce pan and pizza crust rim
1/2 to 1 tsp salt
some water or additional flour if needed
2 small onions
2 cloves garlic
2 Tbsp. oil
600 g fresh spinach ((2 2/3 cups))
some pepper, fresh ground
some nutmeg
1 egg (separated)
3 liter chicken or vegetable broth ((6 cups))
1 onion
300 g ground beef
1 egg
1 egg yolk
2 Tbsp. chopped parsley
some salt and pepper

Steps:

  • Use a mixer to knead it into a dough.
  • Cover a surface with some flour and continue with kneading the dough but now with your hands until it is smooth.
  • Let the dough rest for 40 minutes.
  • Roll half the dough with a rolling pin. If you have a pasta machine, roll the dough from wide to thin until you can almost look through it. If you don't have a pasta machine, just keep rolling the dough until it is very thin.
  • Cut the dough into 4 x4 inch squares.
  • Put some filling in the middle of the squares.

GERMAN MAULTASCHEN (SWABIAN RAVIOLI) RECIPE - (5/5)



German Maultaschen (Swabian Ravioli) Recipe - (5/5) image

Provided by ltrodrigu

Number Of Ingredients 23

For the Dough:
3 2/3 cups all-purpose flour, plus more for work surface
1/3 cup semolina flour
5 large eggs
1 teaspoon vegetable oil
For the Filling:
3/4 cup chopped onion
1 tablespoon canola oil
3/4 pound ground veal
3/4 pound lean ground beef
3/4 pound ground pork
1/4 pound bacon, finely chopped
1/2 cup finely chopped flat-leaf parsley
2 cups finely chopped baby spinach
1/4 cup heavy cream
4 large eggs
1/2 teaspoon salt
1/2 teaspoon freshly ground white pepper
1/2 teaspoon ground nutmeg
For Serving:
1 1/2 quarts beef broth
2 tablespoons chopped fresh chives
Deep-fried onions homemade or canned)

Steps:

  • Make Dough: In a bowl, mix all ingredients. Turn out onto a floured work surface and knead dough until firm and smooth. Wrap dough in a damp dishcloth and refrigerate at least 2 hours. Make Filling: In a medium skillet, lightly fry onion in oil. Transfer cooked onions to a large bowl, add remaining ingredients and mix until thoroughly combined. Make Dumplings: On a floured work surface, roll out chilled dough into a thin rectangular sheet of 24 by 8 inches. Use a pastry wheel or knife to cut rectangle in half lengthwise to make two long, thin rectangles. Spoon out meat filling, one heaping tablespoon at a time, onto one long strip of dough at 2-inch intervals. Place remaining dough strip on top, pressing down firmly around heaps of meat filling to seal. Use pastry wheel or knife to cut dough into square dumplings. Cook Broth and Dumplings: Bring beef broth to a simmer in a stock pot over medium heat. Transfer dumplings to simmering broth. Cook until dumplings float and are al dente, soft but firm, 15 minutes. To serve, ladle broth into soup bowls, then add 2 dumplings to each bowl. Garnish with chives and fried onions.

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