May 5, 2021
For the dough:
250 g flour
For the filling:
1 roll from the day before
1 tbsp oil
250 g leaf spinach
250 g minced meat
Chives for decorating
Protein 27 g
Lipids 19 g
Carbohydrate 56 g
Sodium 300 mg
Phosphate 300 mg
Potassium 710 mg
- Whisk the egg for the dough. Add flour and 1 to 2 tablespoons of water. Process by hand to a very firm, but smooth dough. Stick the dough, add some flour. Wrap in cling film and let rest for about 30 minutes.
- Peel onions and cut them into fine pieces. Wash parsley, shake dry and finely chop.
- Soak rolls in cold water.
- Read leaf spinach, wash, pour briefly into hot water, quench, drain and express lightly. Then finely chop.
- Mix the minced meat with the yolk and the spices. Add onion, parsley and spinach. Express the rolls well, pick apart and add to the other ingredients. Mix everything well.
- Knead the pasta dough again and roll it out on a lightly floured work surface to a square of approx. 40 x 40 cm. Use a dough knife or a knife to cut squares measuring 8 x 8 cm.
- Add 1 tbsp spinach filling to the middle of each piece of dough. Whisk egg whites and coat two side by side dough edges of a square half. Fold one half of the dough over the filling to form rectangles or triangles. Press lightly so that the air escapes. Then press firmly on the edges of the Maultaschen.
- Bring the stock to a boil, let the pasta with it in an open pot and heat for 15 minutes until it rises to the surface. Serve the Maultaschen in broth and sprinkled with chives.
- Tip - Less Saltier version: Cook the ravioli in water, at the end of the cooking time remove from the water with a slotted spoon and drain. Peel 1 onion and cut into rings. Heat 20 g of butter in a pan, brown the onions and pour over the pasta.
Origins and Traditions
Swabia, a former duchy of medieval Germany