![\"Foodistini](\"http:\/\/foodistini.de\/wp-content\/uploads\/2017\/03\/Foodistini.Maultaschen.jpg\")
<\/p>\nOk, if I am honest, they are nothing like ravioli. And every German reading that I am describing them to you as “ravioli” will probably roll their eyes at me. Because Maultaschen are so much more. If you had to describe them: they are a filling of minced meat with spinach and parsley, wrapped in pasta dough. It is a traditional dish from the south of Germany, more specifically the Swabian region around Stuttgart. It is said that monks invented them to hide the meat from Gods eye during lent: if you cannot see it it isn’t there.<\/p>\n
I was born in Stuttgart but didn’t grow up there. And yet I love dishes from that region. Because every time I am eating “Sp\u00e4tzle with Saitenw\u00fcrschtle” or a real potato salad (one made with vinegar, instead of mayo), I am thinking of my grandpartens. Because each time we visit them they cook amazing food for us. One of my highlights always are the homemade Maultaschen from my Grandma.<\/p>\n
In Germany you can buy Maultaschen in stores, but they don’t even remotely compare taste wise to the ones my grandma makes. While the bought ones have a rather thick dough around them, hers are very delicate. While the filling in the bough ones more resembles a mush, the homemade ones are more coarse and taste more intensive. I also find, that while you can eat 6 or 7 of the homemade ones bevor one is full, you can only manage around 3 from the store bought ones.<\/p>\n
<\/p>\n
These here are not made from the original recipe of my grandma but instead from a great cookbook from Matthias Mangold: Die schw\u00e4bische K\u00fcche. Only his recipe for the pasta dough (and a few ratios of the ingredients) I changed, because I already showed you how to make pasta dough yourself<\/a>. And one more word regarding the ingredients: in the original Swabian recipe you would use “Br\u00e4t”. A German word which here means: very, very finely minced meat. The consistency you would use to make sausages. But it works just as well with normal ground meat and I like it even better that way.<\/p>\n Amount:<\/em> 20 pieces Pasta dough – how to<\/a>< Prepare a pasta dough (how to<\/a>).<\/p>\n Soak 1 old normal roll in water (so put it in a small bowl, fill the bowl with water and weigh down the roll with a plate).<\/p>\n Peel 1 onion for the filling and cut it into small cubes.<\/p>\n Mince a bunch of parsley (about 20 g).<\/p>\n Mince 300 g of spinach leaves (if you are using fresh spinach blanche it first, so: put it for 1 minute in boiling salt water, drain in a colander and cool with lots of cold water; frozen spinach – the one without added cream, and of course thawed – can be used without blanching first).<\/p>\n Now take the roll out of the water and squeeze most of the water out. Then chop it up as well.<\/p>\n Melt 20 g of butter in a pan and saute the small minced onion, parsley, spinach, roll and 50 g of bacon cubes.<\/p>\n Then place everything in a bowl, add 250 g of ground meat and one egg. Now stir everything well together and season with salt, pepper and muscat.<\/p>\n [More information on how to form your pasta dough to a sheet can be found here<\/a>, while here<\/a> there is a detailed instruction and information about forming the pasta.]<\/p>\n Roll your pasta dough to a sheet of 6 inch width. Place in a 1 inch distance in the middle one tablespoon of the filling. Then fold the right side over the middle, now the left side and press down lightly. With the handle of a wooden spoon squeeze together the rooms between the filling. Now cut the Maultaschen with a knife in individual portions and pat down slightly.<\/p>\n Steep the Maultaschen in boiling salt water or broth for 6 minutes.<\/p>\n You can serve them for example just with caramelized onions or in broth or cut in pieces and fried in a pan.<\/em><\/p>\n Cooked Maultaschen can be frozen for alter use or kept in the fridge for up to 2 days.<\/em> Ok, if I am honest, they are nothing like ravioli. And every German reading that I am describing them to you as “ravioli” will probably roll their eyes at me. Because Maultaschen are so much more. If you had to describe them: they are a filling of minced meat with spinach and parsley, wrapped in […]<\/p>\n","protected":false},"author":1,"featured_media":581,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[10,3],"tags":[111,27,75,121],"class_list":["post-532","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-savoury","category-recipe","tag-deutsche-kueche","tag-beef","tag-schwaebisch","tag-sonntagsessen"],"_links":{"self":[{"href":"https:\/\/foodistini.de\/en\/wp-json\/wp\/v2\/posts\/532","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/foodistini.de\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/foodistini.de\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/foodistini.de\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/foodistini.de\/en\/wp-json\/wp\/v2\/comments?post=532"}],"version-history":[{"count":11,"href":"https:\/\/foodistini.de\/en\/wp-json\/wp\/v2\/posts\/532\/revisions"}],"predecessor-version":[{"id":1515,"href":"https:\/\/foodistini.de\/en\/wp-json\/wp\/v2\/posts\/532\/revisions\/1515"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/foodistini.de\/en\/wp-json\/wp\/v2\/media\/581"}],"wp:attachment":[{"href":"https:\/\/foodistini.de\/en\/wp-json\/wp\/v2\/media?parent=532"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/foodistini.de\/en\/wp-json\/wp\/v2\/categories?post=532"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/foodistini.de\/en\/wp-json\/wp\/v2\/tags?post=532"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\nRecipe – Maultaschen <\/strong><\/h3>\n
\nPrep time:<\/em> 60 minutes<\/p>\n
\n
\n1 hard, old roll
\n1 onion
\n1 small bunch of parsley (ca. 20 g)
\n300 g spinach leaves
\n20 g butter
\n50 g bacon cubes
\n250 g ground meat
\n1 egg
\nsalt, pepper, muscat<\/p>\n
\n
\n
\n<\/p>","protected":false},"excerpt":{"rendered":"