German Maultaschen Swabian Ravioli Recipe 55
MAULTASCHEN - SWABIAN FILLED PASTA (RAVIOLI)
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)
Provided by ltrodrigu
Number Of Ingredients 23
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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