German Maultaschen Swabian Ravioli Recipe 55

AUTHENTIC SWABIAN MAULTASCHEN

Steps:

• **See the blog post for step-by-step photo instructions**
• Place the ground pork and beef, spices and milk powder in the bowl stand mixer fitted with a paddle attachment. Add about 1/2 cup crushed ice to the ground meat mixture in the stand mixture. This will keep the meat cold and prevent the fat from melting as the mixture is mixed/emulsified to create the desired texture.Mix the meat on low-medium speed for a few minutes (be careful not toover-mix) until the mixture is emulsified. Meaning if you take a clump ofmeat and pull it apart with your fingers you should see tiny threads pulling apart. Set the meat mixture aside until ready to use.Note: If you're using pre-ground store-bought beef and pork it may not emulsify properly because of a lower fat content, in which case don't worry about it and just move on to the next step.Freezing the Meat Mixture: You can use the meat mixture immediately or you can freeze it so you can have it on hand for convenience to save time when you're ready to make another batch of Maultaschen.
• Boil the spinach for 1-2 minutes. Drain and rinse under cold water, thoroughly squeeze out the water and very finally chop it. Set aside.
• In a frying pan, heat the butter and saute the onion until soft and translucent, 5-7 minutes. Add the garlic and parsley and cook for another minute ortwo. Let the mixture cool down so it's not super hot.
• Put the meat mixture in a large bowl along with the onion/parsley mixture, the chopped spinach, prepared breadcrumbs, spices and eggs. Use a stand mixer or your hands to thoroughly combine the mixture.NOTE: If you prefer an even finer texture you can run about one third or so of this mixture through the blender and then stir it back in to the rest of the mixture.
• For the dough you can either use prepared sheets of pasta dough or you can use a shortcut: Wonton wrappers. Wonton wrappers are just basic pasta dough (flour, eggs, water) and they're already pre-cut into just the right sized squares which makes them super convenient. And they're vastly cheaper than buying pre-made sheets of fresh pasta. Place a small spoonful of Maultaschen filling on a square of fresh pasta dough (about 3 1/2 x 3 1/2) leaving about 1/4 inch of space from the edges. Brush the edges with the egg, place another pasta square on top and press down with your fingers to seal.To ensure the edges are sealed tightly you can either use a fork to press the edges together or use a fluted pastry/pasta cutter wheel to make pretty edges.How to Freeze Maultaschen: For convenience you can freeze the Maultaschen at this point. Lay them out in a single layer on a lined cookie sheet and freeze them. Once frozen remove them and put them in an airtight container or ziplock bag and freeze for up to 3 months.
• To cook the Maultaschen: Bring a large pot of lightly salted water to a low boil. Working in batches so as to not overcrowd, place the Maultaschen in the pot and keep the water at a very gentle simmer. Simmer for 10-15 minutes.Remove the Maultaschen with a slotted spoon and transfer them to a colander to drain.
• To serve: The most traditional way Maultaschen in der Brühe which is warming the Maultaschen in a rich clear broth (usually beef broth) and serving it as a soup. There are other populars ways to serve Maultaschen (see blog post) and those recipes will follow!

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)

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.