Deutsch: Maultasche / Español: Maultasche / Português: Maultasche / Français: Maultasche / Italiano: Maultasche

Maultasche is a traditional German dish, particularly popular in the region of Swabia. It resembles a large dumpling or ravioli and consists of an outer layer of pasta dough filled with a mixture of seasoned meat, spinach, bread crumbs, and onions.

Description

Maultaschen are known for their hearty filling, which traditionally includes minced pork, beef, or veal, mixed with spinach, sautéed onions, and soaked bread or bread crumbs. Herbs and spices such as parsley and nutmeg are added for flavor. These ingredients are encased in a thin, pasta-like dough and then shaped into rectangular or square pockets. Maultaschen can be boiled in broth, pan-fried, or served in a soup.

Application Areas

Maultaschen are versatile and can be served in various ways, making them suitable for multiple culinary settings:

• In Broth: Often served in a clear broth as a soup, which is a traditional way to enjoy Maultaschen.
• Fried: After boiling, Maultaschen can be sliced and fried until crispy, typically served with potato salad.
• As a Main Dish: Served whole with a side of creamy mushroom sauce or a simple salad.

Legends

Legend has it that a resourceful monk at the Maulbronn monastery did not want to refrain from enjoying meat during the fasting period. Therefore he simply mixed the meat with a spinach and vegetable mixture and wrapped it in noodle dough for the purpose of hiding it from God: This is how the nickname "Herrgottsbescheißerle" (God cheater) was born. The Maulbronn ravioli became popular and were replicated by the country’s housewives in various versions: "Maulbronn Ravioli "became the "Ravioli" that were traditionally served on Maundy Thursday.

Well-Known Examples

In Swabia, Maultaschen are so cherished that they have been officially recognized as a regional specialty, and their name and preparation are protected by law. They are commonly associated with religious holidays, especially during Lent and Easter, as a way to discreetly consume meat.

Recipes

Basic Maultaschen Recipe: Ingredients:

• For the dough:
  • 300 grams all-purpose flour
  • 3 eggs
  • 1 tsp salt
  • 2 tbsp water
• For the filling:
  • 200 grams minced pork
  • 100 grams spinach, cooked and squeezed dry
  • 1 onion, finely chopped
  • 2 day-old bread rolls, soaked in water or milk and squeezed dry
  • Salt, pepper, and nutmeg to taste

Instructions:

1. Make the Dough: Mix the flour, eggs, salt, and water to form a smooth pasta dough. Knead well, then cover and let rest for 30 minutes.
2. Prepare the Filling: Combine minced pork, chopped spinach, onion, and bread in a bowl. Season with salt, pepper, and nutmeg.
3. Assemble Maultaschen: Roll out the dough thinly on a floured surface. Place spoonfuls of filling on half of the dough sheet, leaving space between each. Fold the other half of the dough over the filling and press down around the edges to seal, cutting into individual Maultaschen.
4. Cook: Bring a large pot of salted water to a simmer. Add Maultaschen and cook for about 15 minutes. They can be served immediately in broth, or pan-fried in butter for a crispy finish.

Summary

Maultaschen is a beloved Swabian dish that offers a delicious blend of flavors encased in a pasta dough. It's versatile in preparation and can be adapted to suit different tastes, making it a popular choice for both everyday meals and special occasions.

Whether fried in lard with onions, boiled in broth, or roasted with an egg – this Swabian specialty is so scrumptious that it appears in numerous combinations on the menus. The classic ravioli contains spinach, tartar, onions and herbs amongst other things, but vegetarian varieties or gourmet treats like lox ravioli are popular as well.

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