Gemüsemaultaschen: Pasta with spinach and cheese.
Gemüsemaultaschen are a German-style pasta reminiscent of large ravioli, filled with a hearty mix of spinach, cheese, onions, and complementing herbs. These pasta pockets are created by wrapping the spinach-cheese mixture in a delicate dough made from flour, eggs, and water. Once the maultaschen are assembled, they are then boiled or pan-fried until the pasta is al dente and the filling is warm and gooey. They are often served with a buttery sauce, sprinkled with breadcrumbs or accompanied by a side salad for a complete meal. This dish can be enjoyed as a vegetarian main course, appetizer, or as a part of a larger German feast.
Introduction:
Discover the heartwarming flavors of Southern Germany with this treasured family recipe for Swabian Giant Maultaschen. Translated from the passionate culinary artist CALLEkocht - Grandma's Recipes, this dish brings the essence of comfort food to your table. Maultaschen are akin to German ravioli, filled with a delectable blend of meats, greens, and herbs. Just like grandma used to make, this handcrafted recipe will transport you to a nostalgic realm of traditional German cuisine.
Ingredients:
- For the noodle dough:
- 400g flour (type 550)
- 5 tbsp oil
- 1/2 tsp salt
- 125 ml water
- For the filling:
- 400g fresh spinach leaves, blanched and drained
- 2 eggs
- 200g smoked meat (from your butcher)
- 200g ground beef
- 1 bread roll, soaked in a bit of milk
- 1/2 onion, finely diced
- Salt and pepper to taste
- Fresh parsley, chopped
- Chives, chopped
- A dash of white pepper
- Nutmeg to taste (optional)
Instructions:
1. Prepare the Noodle Dough:
a. Mix 400g flour with 5 tbsp of oil, 1/2 tsp of salt, and gradually add 125 ml of water until a dough starts to form.
b. Knead the dough on a work surface until it becomes smooth and pliable, approximately 5 minutes.
c. Wrap the dough in foil and let it rest in the refrigerator for half an hour.
2. Make the Filling:
a. Sauté the finely chopped half onion until translucent and allow it to cool.
b. In a large mixing bowl, combine blanched spinach, two whole eggs, 200g smoked meat, 200g ground beef, and the bread roll that has been soaked in milk and squeezed to remove excess moisture.
c. Chop the parsley and chives finely and add them to the mixture.
d. Season with salt, pepper, a dash of white pepper, and nutmeg if desired.
e. Mix everything thoroughly to form a uniform filling.
3. Assemble the Maultaschen:
a. Roll out the rested dough on a floured surface to about 2-3mm thickness.
b. Cut into 15x15 cm squares.
c. Place generous spoonfuls of filling onto one-half of each dough square, leaving space around the edges.
d. Brush the edges with a little beaten egg yolk (to act as glue) and fold over to form a pocket.
e. Use a fork to seal the edges securely.
4. Cook the Maultaschen:
a. Bring a large pot of salted water or broth to a gentle boil.
b. Carefully place the maultaschen in the pot and let simmer for about 10-12 minutes until the dough is tender and meat filling is cooked through.
c. Remove the cooked Maultaschen with a slotted spoon and drain well.
Prep Time: 1 hour
Cook Time: 12 minutes
Total Time: 1 hour 12 minutes
Equipment: Large pot, mixing bowl, rolling pin, measuring utensils.
Servings: Serves 4-6 people, depending on size preference.
Cooking Tips:
- Ensure that you seal the edges of Maultaschen well to prevent them from opening up while cooking.
- Handle the Maultaschen gently while boiling to keep them intact.
Recipe Attribution: Adapted from CALLEkocht - Grandma's Recipes. Check out more delightful recipes on their YouTube channel: https://www.youtube.com/@CALLEkocht.
#germancuisine #comfortfood #homemade
YouTube channel - CALLEkocht - Grandma's Recipes: https://www.youtube.com/@CALLEkocht
Gemüsemaultaschen: Pasta with spinach and cheese.
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